Saturday, 10 May 2014
Chicken 65
Chicken 65 might be one of the most well known modern dishes in Restaurant. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chicken 65 at home.
Ingredients for Chicken 65 :
1/2kg skinless chicken (cut into small pieces)
1 Egg
1tsp Pepper flakes
1tsp Corn powder
Salt as per taste
oil for deep-fry
For seasoning :
1tsp cumin seeds
4tsp Oil
1no Onion med size cut into small pieces
6 to 7nos Green chillies
5nos Garlic cloves big size cut into small pieces
2 stem Curry leaf
1 pinch food colour
Salt as per Taste
To prepare Chiken 65 :
1. Mix Chicken, egg, pepper flakes, corn powder and salt and keep it aside for 15/30min
2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.
3. Meanwhile in another pan put olive oil, cumin seeds, garlic pieces, curry leaves and onion, fry till garlic and onion gets golden brown colour then add curry leaf, green chilli and food colour.
4. Fry 2 min more. Then add deep fried chicken to this and mix well for 2 min.
5. Turn the flame off. Simple Chicken 65 is ready. Serve hot as a starter or as a side dish or simply with Chai.
5. Turn the flame off. Simple Chicken 65 is ready. Serve hot as a starter or as a side dish or simply with Chai.
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Chicken in Coconut Gravy
Chicken in Coconut Gravy is mild, flavorful and yummy. My daughter who is very fond of nonveg dishes, like this gravy much with rice or even with chapati.
Ingredients for Chicken in Coconut Gravy :
1/2kg skinless chicken
11/2tsp Red chilli powder
1tsp GingerGarlic paste
2tsp Corianderpowder
1/4tsp Turmeric powder
Salt as per taste
4tsp oil
3 pieces each Cinnamon, clove and cardamom
To roast and grind :
1/2 Coconut (cut into small pieces)
1 Onion in mid size
2 Tomatoes in mid size
To prepare Chicken in Coconut Gravy :
1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside
2. Heat a pan and add 1tsp oil. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté for 2 min. Cool down and grind it to a fine paste by adding little water.
3. In a pressure cooker heat oil, add cinnamon, clove and cardamom and sauté for a minute. Then add the chicken and sauté it for 10mins. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.
4. Add 1 to 2 cup of water (add salt and red chilli powder if required at this stage) and pressure cook for 3 whistles in medium flame. Once pressure releases, transfer it to a serving bowl and Garnish with coriander.
Tips / Notes:
· Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.
· my husband always prefers pressure cooking for chicken. Instead we can just cook in kadai with water itself, but chicken will take more time to get cooked.
· Make sure to sauté chicken well to get rid of the raw smell.
· The spice level can be adjusted according to taste.
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Simple Drumstick Sambar
Sambar is a popular south Indian recipe, made with toor dal and vegetables. You can include vegetables like drumsticks, radish, carrot, turnips etc. My choice is always drumstick for sambar that gives you more flavor and tastes more than the other vegetables. This lentil gravy often finds its place in my table as side dish for idli, dosa, vada, plain rice. And also I use home made Sambar pwd , the home made stuffs always tastes much better. In south
Ingredients for Simple Drumstick Sambar:
Toor dal - 1 small cup
Drum stick - 2, cut in 3 inch size
Onion -1 cut in lengthwise
Tomato - 1, chopped
Sambar pwd - 1 to 1-1/2tsp
Tamarind pulp - 2 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
For Tempering :
Oil - 1 tbsp
Asafoetida - a pinch
Mustard Seeds - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - less than 1/4 tsp (optional)
Garlic cloves - 4no cut in lengthwise
Red chillies - 2no
Curry Leaves- 1stem
To prepare Simple Drumstick Sambar :
1.Wash
2. Heat oil in a deep pan, add fenugreek, cumin and mustard seeds and allow them to splutter. Next add red chillies, garlic cloves and fry till it turns golden brown colour. Add curry leaves
3. For this tempering add tamarind pulp, cooked dhal and salt with 1 cup of water and bring it to a boil. Serve it with hot rice or serve as side dish for idli, dosa, vada
Tips / Notes:
· You can also pressure cook dhal and vegetables separately.
· The tempering can be added finally for sambar or else start with it.
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Beetroot-stir-fry
Ingredients:
Beetroot - 2 big sized
To Temper:
To Temper:
1 tbsp olive oil
1/4tsp Hing
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
2 green chillies, slit
Curry leaves - few
pinch turmeric pwd
pinch turmeric pwd
Dania pwd 1tsp
Salt - to taste
To prepare Beetroot-stir-fry:
1. Wash beetroot, peel off skin and chop it finely. Pressure cook beetroot with water( just till immersing level) for 3-4 whistles.
2. Heat olive oil, add hing, mustard seeds and once they splutter, add the cumin seeds, red chillies, green chillies and curry leaves and sauté for a minute.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.
4. Serve hot with rice and dal or Chapati.
Tips / Notes:
· You can skip pressure cooking and cook beets while sating itself. But I find this method easier as it makes cooking faster.
· U can add fresh grated coconut before switching off the stove. My mom always adds coconut only after switching off any stir-fry as raw coconut is not much of cholesterol. So using it as raw as much as possible is good.
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Vermicelli/Semiya Upma
This dish is good for breakfast, and this is a very easy and quick one for busy mornings. vermicelli is the name for the Indian shyavige and its used in kheer, upma, pulav. I have seen the transformation of this preparation called shavige (Indian noodles) in my lifetime. As a child, my grandma always made ottu shavige (preparing the vermicelli herself), my mother used to bring home ready-made vermicelli and fried it before cooking and now I have the ready to use fried variety, thanks to food technology.
Ingredients for Vermicelli/Semiya Upma:
Roasted Vermicelli – 1 cups
Oil – 2 tbsp
Asafoetida - a pinch (optional)
Mustard Seeds – 1/2 tsp
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minapappu
Slit Green Chillies – 4
Curry Leaves – a string
Diced Onions – 1 medium
Diced Tomato - 1 medium
Fresh or Frozen Peas and corn – a feast full
Grated carrot - 1
Lemon Juice – 1 tbsp(optional)
Salt – to taste
Water – 3 cups
To prepare Vermicelli/Semiya Upma:
1. Heat oil in a heavy bottomed pan
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
Vermicelli Upma is ready, Garnish with chopped coriander and serve hot with coconut chutney or curd.
Tips / Notes:
· If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.
· For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.
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South Indian Lassi / Salt Lassi
Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. It helps in digestion thanks to its pro-biotic effect. Let's make South Indian Lassi / Salt Lassi today.
Ingredients for Salted Lassi :
Yogurt - 2 glass
Cold Water - 2 glass
Ice cubes - 1 glass
Mint leaves 5 to 6 or Roasted
cumin seeds powder - 1 small tbl spoon
cumin seeds powder - 1 small tbl spoon
Black salt - 1 small tbl spoon
Black pepper - 1/4 small tbl spoon
How to make Salted Lassi :
1. Put curd, salt, ice cubes and mint leaves or roasted cumin seeds powder in the mixer and beat it.
2. Mix water and beat it again. The salted Lassi is ready for drinking. Keep it in a glass, sprinkle cumin powder and serve it.
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Sweet Panjabi Lassi
Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. They are are very useful for our body. Curd helps to digest the food and it strengthens our bones and teeth. Either you can eat or can drink it in the form of lassi.
Usually, people of north-India and Punjab drink sweet lassi. . It is one of the energetic drink which can cool us in the summers. You can drink it in any season. Let's see how to make Sweet Panjabi Lassi
Ingredients for
Yogurt - 600 gm
Sugar - 7-8 small tbl spoon
Ice cubes - 1 1/2 glass
To prepare Sweet Panjabi Lassi :
1. Put curd and sugar in the mixer and beat it till sugar dissolves.
2. Put ice cubes in it and beat it again. The delicious Lassi is ready for drink Keep it in a glass and serve it.
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Thursday, 8 May 2014
Ulli Kharam (Spicy Andhra Onion-Chilli Masala) .... Kitchen Basics
Ulli Kharam is a classic Andhra masala that can be used to spice up a range of vegetables. Its Very versatile base for a quick dish! I used it yesterday to make Gutti Vankaya Ulli Kharam (Baby white Brinjals). However, it can be used with Turnips(Dondakaya) , Kakarakaya (Bitter Gourd or Karela), Beerakaya (Ridge Gourd), Chama Dumpa (Arbi or Taro), Bangala Dumpa (Potatoes) or even to prepare ulli kharam Dosa. So I thought, I would blog the recipe of the masala by itself and then post its use with various vegetables.
Ingredients for Ulli Kharam:
Onion – 1 Large
Byadagi chilli – 2 (Optional, for the deep red colour only)
Cloves – 3
Cinnamon – 1"
Coriander Powder – 1/2 tsp
Spicy Red Chilli Powder – 1 tsp
Grated Jaggery – 1/4 tsp (optional)
Thick Tamarind Pulp – 1/2 tsp
Oil – 1 tbsp + 1 tsp
Salt to Taste
To prepare Ulli Kharam :
1. Peel and slice the onion.
2. In a wok or kadai, heat 1 tbsp oil. Add the cloves and cinnamon. Stir-fry for 30 seconds.
3. Add the Byadagi chillies and stir-fry for 30 seconds.
4. Add the sliced onion and stir-fry till the onion is transparent. Turn off the heat.
5. Add red chilli and coriander powders. Mix well and let the onions cool.
6. Grind the onion along with tamarind pulp, jaggery and salt into a smooth paste.
7. Use it to make assorted vegetables or even to make ulli kharam Dosa.
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Peanut Chutney Powder
I love making peanut chutney powder especially it is very yummy and tasty to eat with Idleys, dosas and even it goes superb with white rice and ghee.
Ingredients:
1 cup Peanut
4-5 pods of Garlic
1tsp to 11/2tsp Dry Red Chili powder
Salt to taste
To prepare Peanut Chutney Powder:
1. In a pan dry roast peanut by keeping the medium flame and allow it to come to room temperature.
2. In a mixer add all the ingredients and grind it to a coarse powder and store in air tight container.
3. Very simple Peanut Chutney Powder is ready to serve with idley, dosa or white rice with ghee.
Tips / Notes:
· This can be kept in a fridge so it retains its freshness and stay for long.
· U can fry hing in a little oil and then put in a mixie with all ingredients to enhance the flavour.
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Green Beans Huli or Saaru
Ingredients for Green Beans Huli or Saaru :
1 large onion, chopped finely(you can also use 1 cup small whole onions)
1 cup toor dal
1 medium tomato, chopped
2 tsp sambhar powder
1 cup toor dal
1 medium tomato, chopped
2 tsp sambhar powder
1 tsp fresh coriander leaves, chopped
1/4 cup thick juice of tamarind
1/2 tsp sugar or jaggery water
1/2 cup green beans, cut into long pieces
1 tsp mustard seeds
1 sprig curry leaves
1 tablespoon ghee(clarified butter)
A pinch of hing(asoefetida)
Salt to taste
1/4 cup thick juice of tamarind
1/2 tsp sugar or jaggery water
1/2 cup green beans, cut into long pieces
1 tsp mustard seeds
1 sprig curry leaves
1 tablespoon ghee(clarified butter)
A pinch of hing(asoefetida)
Salt to taste
To prepare Green Beans Huli or Saaru :
1. Pressure cook the dal, onions, green beans and tomatotill done.The dal should be soft and mushy. Set aside.
2. Add the sambhar powder, sugar(jaggery), coriander leaves,
tamarind juice and salt to taste.
3. Bring to a boil on a low flame.
4. Season with mustard, curry leaves and hing using ghee.
5. Eat hot with dosa or plain white rice.
2. Add the sambhar powder, sugar(jaggery), coriander leaves,
tamarind juice and salt to taste.
3. Bring to a boil on a low flame.
4. Season with mustard, curry leaves and hing using ghee.
5. Eat hot with dosa or plain white rice.
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Mango Milk Shake
The mango milkshake is one such popular recipe that people love to have in the summer! its perfect blend of flavors, smooth texture and chillness make it a delightful treat for all.
Ingredients Mango Milk Shake:
2 cup mango pulp from a can or flesh of 3 ripe mangoes
4 cups milk
2 Tbsp. sugar for canned mango pulp. More sugar if fresh mangoes used.
10 crushed ice cubes
To prepare Mango Milk Shake:
1. Place all the ingredients in a blender and blend until smooth. Mango Milkshake is ready to serve. This recipe serves 6 to 7 people.
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Mango Lassi
Mango Lassi is a rich, creamy combination of mango and yogurt, and I personally love it with a generous flavour of cardamom.
This popular drink is very easy to make, specially if you use store-bought mango pulp. I usually make this with fresh mangoes pulp - just peel them and use the flesh.
Ingredients for Mango Lassi :
1 cup – Mango (nice ripe, chopped)
2 cup – Yogurt ( thick curd)
1/2 cup – Milk
1/2 cup – Water
1 tbsp – Sugar (as per taste)
Ice cubes as needed
To prepare Mango Lassi :
1. Peel the mango and cut it into cubes. Take a blender, add chopped mango, yogurt, milk, water, ice cubes and required amount of sugar and blend it into a puree. Adjust the consistency by adding required amount of water.
2. Sprinkle a pinch of cardamom powder if desired and serve chilled.
Tips / Notes:
· The yogurt I used was fairly thick so I added some water, but you need not add water if you find the consistency good enough.
· Also, please adjust the sugar accordingly - some mangoes can be very sweet and may not need much sugar.
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Wednesday, 7 May 2014
Mixed Vegetable Huli
For some reason we all adore our mixed vegetable dish. They are just so festive and awesome. We Kannadigas we have Huli where all kind of vegetables find a place. And its easy to feed children all vegetables at a time with Rice, Chapati/Roti and even with Idli.
Ingredients for Mixed Vegetable Huli :
1 cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables, cut into small pieces
(green beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables, cut into small pieces
(green beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
To prepare Mixed Vegetable Huli:
1. Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
2. Grind sambar powder, coconut and little water to a fine paste.
3. Put all the vegetables into a pan. Add water and bring to the boil until the vegetables are tender.
4.Add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the boil. (If necessary add little water) Simmer for 10-15 minutes until the sambar thickens.
5. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the sambar. Serve hot with rice or Chapati/Roti.
3. Put all the vegetables into a pan. Add water and bring to the boil until the vegetables are tender.
4.Add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the boil. (If necessary add little water) Simmer for 10-15 minutes until the sambar thickens.
5. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the sambar. Serve hot with rice or Chapati/Roti.
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Cucumber Raita
Ingredients to make Cucumber Raita :
Yogurt(Curd) - 1 1/2 cups
Cucumber - 2 (medium sized)
Green Chilli - 3 (chopped)
Black Pepper - 1/4 tea spoon
Salt - 1/2 tea spoon or as per taste
Roasted Cumin seed powder - 1/2 tea spoon
To prepare Cucumber Raita :
1. Whisk the curd and keep it aside.
2. Peel the cucumber and cut about 1/2 inch from both the ends. Grate the Cucumber and squeeze out the water from it.
3. Now put grated Cucumber, salt, green chilly, black pepper, roasted cumin seed powder into the curd and mix them well. Cucumber Raita is ready.
4. Take out the raita in a serving bowl, and garnish it with roasted cumin powder. Serve it along with your meal.
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Mirchi ka salan
Ingredients to make Mirchi ka salan :
Cooking Oil - 4tbsp
Dry Red chillies - 3 to 4
Cardamom - 3 no
Cinnamon sticks - 3 nos
Cloves - 3 nos
Mustard Seeds -1/2 tsp
Cumin Seeds -1/2 tsp
Fenu Greek Seeds -1 Pinch
Onions mid - 2 nos
Hing - 1 Pinch
Turmeric-haldi - 1/4 tsp
Ginger Garlic Paste -1 tbsp
Curry Leaves - 1 stem
Chilli Pdr - 1/2 tsp
Coriander Pdr - 1 tsp
Cumin Pdr - 1 tsp
Plain Yogurt (beaten) - 100gms (1 1/2 cups)
Long Green Chillies (Hari Mirch) - 100 gms
Tamarind Pulp - gooseberry size
Salt to taste
Sugar 1/2tsp or jagary
For paste :
Oil - 1tsp
Peanut - 1/2 cup
Sesame Seeds - 1/2 cup
Dry Coconut Pdr - 1 cup
To prepare Mirchi ka salan :
1. Heat a pan add 1tsp of oil, peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.
2. Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, add sliced onions, salt, curry leaves, cook this till onions turns to golden in colour, add ginger garlic paste cook this till raw flavour goes, add turmeric, red chilly powder, cumin powder, coriander powder, add peanut, sesame seed and coconut paste and add required amount of water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add beaten yogurt, once it comes to boil add Green chillies (slit one) put the lid on and let it cook for 5 minutes.
3. Finally adjust the salan by adding salt according to your taste.
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Bendekaayi/Ladies-finger/Okra stir fry
Ingredients for Bendekaayi/Ladies-finger/Okra stir fry :
500 g Bendekaayi/Ladies-finger/Okra (washed and choped)
3 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1tsp bengal gram dal/channa dal/senaga pappu
1/2 tsp Red chilly powder
1tsp Dhaniya powder/ Coriander powder
pinch turmeric pwd
Coriander to garnish
Salt to taste
To prepare Bendekaayi/Ladies-finger/Okra stir fry
1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, channa dal, once the dal turns red, add curry leaves and sauté for a minute.
2. Add the Bendekaayi/Ladies-finger/Okra and sauté till 80% cooked.
2. Add the Bendekaayi/Ladies-finger/Okra and sauté till 80% cooked.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 5min. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or with rice and rasam /sambar.
Tips / Notes:
· U can add ginger garlic paste for this stir fry it taste yummy
· U can add Onion before adding the Bendekaayi/Ladies-finger/Okra this will give light different taste and flavour
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Monday, 5 May 2014
Beerakaya / Heerekayi / Ridge Gourd thokku pachadi
Beerakaya/Heerekayi/Ridge gourd is a very good vegetable among all where each and every part of it is good for health and can be used in any form and in many dishes. And I don't want to waste even the skin of the ridge gourd as it is very good and tasty too. So this is the instant recipe with the Beerakaya / Heerekayi / Ridge gourd thokku (skin).
Ingredients for Beerakaya/Heerekayi/Ridge Gourd thokku pachadi :
Thokku of 2 Beerakaya
Beerakaya Pieces 1/4 cup
Beerakaya Pieces 1/4 cup
Tamarind - small (usirikaya size)
Oil - 3tsp
Oil - 3tsp
Jeera/cumin seeds - 1tsp
Hing - 2pinch (optional)
Chnna dal 1/2 tbsp
Urad dal 1/2 tbsp
Green chillis - 6
curry leaves - 2 stem
curry leaves - 2 stem
Garlic cloves - 5 to 6
Salt to taste
Salt to taste
To prepare Beerakaya/Heerekayi/Ridge Gourd thokku pachadi :
1. Heat oil in a pan add jeera, hing/cumin seeds, channa dal, urad dal, green chillis, garlic cloves and curry leaves fry for sometime.
2. Now add the Beerakaya and thokku, salt, tamarind and fry till the Beerakaya and thokku turns little brown switch off the stove and bring the mixture to room temperature.
3. Grind the mix by adding little water and serve it.
4. It will be good when taken along with hot rice and sesame oil or used as any chutney with tiffins like idly or dosa.
Tips / Notes:
· U can add groundnuts and coriander seeds to enhance the flavour.
· If required put tampering with oil, mustard seeds, curry leaves and red chillies.
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Dry fruit/Nut laddu with Dates and Fig fruits or Dink Laddu or Antinunde
A recipe which includes the goodness of all the nuts and natural sweetness of dates and figs. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small laddu includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something. This is also a Confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut laddu with Dates and Fig fruits
Almonds 1 cup
Cashews 1 cup
Pistachios 1 cup
Walnuts 1 cup
Pistachios 1 cup
Walnuts 1 cup
Dry coconut 1 cup
Eadable gond / Dink / Antu 1/4 cup
Dates seedless 500gm
Dates seedless 500gm
Fig fruits 250gm
To prepare Dry fruit/Nut laddu with Dates and Fig fruits :
1. Grind the Dates and Fig fruits finely in mixture and keep it aside.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
4. Microwave the Eadable gond / Dink / Antu for 1 to 2 min (it will puff) then make powder using mixi
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste and make the laddus.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste and make the laddus.
Tips / Notes:
· You can also add pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar and Ghee for an extra taste.
· You can also add the saffron strands.
· You can roll the laddus in dry coconut powder for different taste and the laddus will not stick on to your hands.
· You can increase dates or figs according to your taste.
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Sunday, 4 May 2014
Bendekaayi/Ladies-finger/Okra Huli
There are hundreds of ways for preparing Huli, but this is the way it is prepared in my home with Bendekaayi . You could use any seasonal vegetables like beans, carrots, radish, pumpkin, cabbage or even fresh greens either alone or in combination.
Ingredients for Bendekaayi/Ladies-finger/Okra Huli :
1 lb bhendi,(called Ladies-finger or Okhra) washed , cut into small rounds and smeared with salt
2-3 tsp cooking oil/ghee(clarified butter)
1 tsp mustard seeds
2-3 garlic cloves, crushed
2-3 garlic cloves, crushed
1 small onion, chopped finely
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
For masala :
2-3 tablespoons of coconut , roasted
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
To prepare Bendekaayi/Ladies-finger/Okra Huli :
1. Blend masala ingredients to a smooth paste and set aside.
2. Heat the oil in a pan and add the mustard seeds and
the crushed garlic. When the garlic turns brown, add the chopped onion and
fry till it turns translucent.
3. Now add the bhendi pieces. Fry till the bhendi is almost done.
4. Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
5. Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
6. Serve hot with rice or with Chapati/Roti.
2. Heat the oil in a pan and add the mustard seeds and
the crushed garlic. When the garlic turns brown, add the chopped onion and
fry till it turns translucent.
3. Now add the bhendi pieces. Fry till the bhendi is almost done.
4. Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
5. Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
6. Serve hot with rice or with Chapati/Roti.
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Simple Rooh Afza or Indian Rose Sharbat
Ingredients for Rooh Afza Sharbat :
1/2 cup normal water
2 cups cool Water
5 to 6 tbsp Rooh Afza / Rose Syrup
Ice cubes
To prepare this Rooh Afza Sharbat :
1. In a glass, add 1/2 cup of normal water and Rooh Afza and stir well.
2. Then add the cool water and stir well.
3. Serve it by adding ice cubes.
Tips / Notes:
· Rooh Afza will stay in the bottem even after mixing if u use cool water.
· First mix Rooh Afza with normal water then add to the cool water.
· Rooh Afza will stay in the bottem even after mixing if u use cool water.
· First mix Rooh Afza with normal water then add to the cool water.
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HYDERABADI CHIKEN DUM BIRYANI
Hyderabadi Dum Biryani is an Chicken pieces and Basmati rice / sonamasuri Rice that is cooked on some spices in dum over slow heat. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. An amazingly flavorfull biryani recipe for all my friends....
Ingredients For Hyderabadi CHIKEN DUM Biryani :
Basmati rice / Sonamasuri Rice - 3cup
Bay leaf - 3 nos
Cardamom - 2 nos
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 1 no
Coriander, chopped - 3/4 bunch
Mint, chopped - 3/4 bunch
Golden fried onions - 4 big onions
Green chillies - 3 nos
Oil - ½ cup
To masala powder :
Cardamom - 1 no
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 2 leaves
To marinate :
Chicken - 500 gms
Shahi chiken biryani Masala - 1 1/2 tbps
Coriander powder - 2 tbsp
Red chilli powder - 1 1/2 tbsp
Turmeric pwd - 1 tsp
Ginger garlic paste - 1 tbsp
Lime juice - 2 tbsp
Salt - to taste
Shahi jeera - 1 tsp
Yogurt/Curd - 1 cup
Mint, chopped - 1/4 bunch
Coriander leaves - 1/4 bunch
Oil - 2tbsp
To prepare Hyderabadi CHIKEN DUM Biryani :
1. Take a bowl, add chicken pieces and add the Shahi chiken biryani Masala, chilli powder, coriander powder, ginger garlic paste, green chillies, turmeric, salt, curd, chopped mint leaves, coriander leaves, lime juice, oil and mix well. Refrigerate the chicken mixture overnight.
2. Take Cardamom - 1 no, Cinnamon sticks - 2 nos, Cloves - 3 nos, Star anise - 2 leaves and make powder.
3. Heat water in a vessel and let it come to a boil, add oil, salt, shahi jeera, bay leaf and Basmati rice / Sonamasuri Rice (soak the rice in water for 1/2 hour). Cook the rice till 70% done.
4. Mean wile in a kadayi put oil and cook the marinated chicken with masala powder and cook till 70% done.
5. In the biryani handi add layer of cooked chicken, Sprinkle fried onions, mint leaves, coriander leaves, and then layer with rice (drain off the water). On the top again Sprinkle fried onions, mint leaves, coriander leaves add dissolved saffron strands soaked in milk (optional), ghee (optional), and cover the handi with a lid and seal with a sticky dough.
6. Then place the biryani handi on medium flame and leave it to cook on dum for 10 min.
7. Open the seal of the lid. Never mix the biryani, first check the rice on the top and bottom and then serve.
Tips / Notes:
1. On stove place a non-stick Dosa pan with evenly spreded salt under the biryani handi to avoid bottom burn.
2. To actually relish a heavenly Hyderabad CHIKEN DUM Biryani, have it with Cucumber Raita and Hyderabadi Mirchi ka salan.
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Thursday, 1 May 2014
Pumpkin DAL / Gummadikaya Pappu / Kumbalakai Bele
Ingredients for Pumpkin DAL:
Chopped Pumpkin : 1 to 1.5 cufor ps
Toor Dal: 1/2 cup
Tomato: 1
Turmeric Powder : 1/4 tsp
Chopped Pumpkin : 1 to 1.5 cufor ps
Toor Dal: 1/2 cup
Tomato: 1
Turmeric Powder : 1/4 tsp
Tamarind : Gooseberry size ball
Oil : 2 tbsp
Oil : 2 tbsp
Mustard Seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Dried Red Chillies : 2
Hing : 1/8 tsp
Curry Leaves : 1 string
Dried Red Chillies : 2
Hing : 1/8 tsp
Curry Leaves : 1 string
Red Chilli Powder: 1/2 tsp or as per taste
Coriander/dhaniya powder 1/2 tsp (optional)
Salt to tasteTo prepare Pumpkin DAL:
1. Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside.
2. Wash, peel and chop the pumpkin into cubes. In a pressure cooker put the rinsed toor dal, chopped pumpkin, chopped tomatoes, turmeric powder and 1.5 to 2 cups of water and cook till 3 whistles.
3. Turn off the flame and wait until the pressure go off.
4. Heat oil in a vessel. Add the mustard seeds, cumin seeds and let them splutter. Then add the broken red chillies, hing and curry leaves to it and fry for a while.
6. Add the tamarind extract and cook for a minute. Now add the dal mixture, salt, red chilli powder and Coriander/dhaniya powder to it and cook for 5 minutes.
7. Switch off the flame and serve hot with steamed rice or chapati or roti.
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