Saturday, 13 September 2014

Khadi dal




Khadi dal

 Ingredients :
     1. Split gram (Split urad dal) 1 cup.
     2. Tomato ½ cup.
     3. Onions sliced ½ cup.
     4. Green chilies 4 to 5 nos.
     5. Red chili powder 1tsp.
     6. Turmeric powder ¼ tsp.
     7. Salt to taste
     8. Oil 2 tsps.
     9. Ginger-garlic paste  ¼ tsp.
   10. Chopped curry leaves 2 tsps.
    11. Chopped coriander 2 tsps.
Method:
     1. Roast split gram (dal) in a pan for a few min.
     2. When you feel the aroma of gram(dal) while frying remove it
          from the flame, pour it into a bowl and add 1 glass of water
          (soak dal in water for a few min.).
3. In a pan heat oil and fry sliced onions, then add tomatoes, fry well.
4. Then add red chilli powder, ginger garlic paste, turmeric and fry it
     for a few sec.
5. Add 3 cups of water.
6. Cover with a lid and let it cook for a few min.
7. When the onions and tomatoes are done, add dal (strain dal and wash
     it well).
8. Cook well then add green chilies, curry leaves and cook it on slow flame.

Sweet Bread



Sweet Bread
Ingredients :
    1. Uncut bread loaf 1
    2. Khoya (condensed milk)  1 cup
    3. Sugar ½ cup
    4. Milk 1 litre
    5. Dry fruits sliced ( cashew nuts, raisins, almonds )
    6. Butter or ghee or refined oil for frying bread (deep frying)
    7. Cardamom powder ¼ tsp.
    8. Water ½ a glass.
    9. Saffron (food color) 1 pinch
Method :
     1. Cut bread into cubes and deep fry them in ghee or refined oil according
          to your choice.
     2. Drain on tissue paper and place on a tray-like vessel and keep aside.
     3. Take half a glass of water in a bowl, boil it, add sugar and keep stirring
          till it becomes thick.
     4. Add cardamom powder and once the syrup is done pour this sugar syrup
          over the bread mix delicately and keep aside.
     5. Heat a pan, add ghee and all dry fruits to it and fry.
     6. Add fried dry fruits to fried bread along with ghee.
     7. Boil milk in a bowl on low heat, now mash the khoya/condensed milk and
         add it to the milk till the milk becomes thick.
    8. Once the milk turns into a thick mixture, add a pinch of saffron and mix
         well.
     9. Remove from heat and add the mixture directly to the bread and mix well.
   10. Let the mixture soak with bread for 30 min max.
    11. Once it is soaked well, serve it as a dessert.

Potato balls


Potato balls

 Ingredients :
     1. Potatoes 2 nos.
     2. Besan (gram flour) 2 cups.
     3. Green chilies 2 nos.
     4. Turmeric powder ½ tsp.
     5. Red chili powder  ½ tsp.
     6. Salt to taste
     7. Oil for deep frying
     8. Fresh coriander
Method :
      1. Boil the potatoes and mash it properly.
      2. Add red chili powder, chopped green chilies to mashed potatoes.
      3. Make balls of this mixture and keep aside.
      4. Add water to besan and make a batter of medium consistency.
      5. Now add turmeric powder and salt to batter.
            6. Dip each ball in the batter and fry it till it turns golden brown.
            7. Take the fried balls into a plate and garnish with coriander and chat masala.
      8. Serve hot with tomato ketchup.

Apricot sweet


Apricot sweet

Ingredients:
   1. Dried apricots 4 cups.
   2. Sugar 1 ½ cup
   3. Almonds for garnish.
   4. Ice cream any flavor 2 scoops
   5. Water for boiling apricots
Method :
      1. First wash the apricots well with water,
      2. Pour it in a big pan and boil it for 15 min.
      3. When these are boiled take it in to a bowl and let it cool for 5 min.
      4. Separate the seeds and pulp from the boiled apricots.
      5. Make a paste of the pulp by using a blender or it can also be mashed. 
      6. Crush open the seeds to get inner seeds and keep them aside.
      7. In a pan pour this apricots paste, 1 cup of water and add sugar. Cook
          for 10 min.
      8. When sugar is cooked turn off the flame and add the inner seeds.
      9. Let it cool on room temp. for about ½ an hour.
    10. Then keep in refrigerator for 1 hr.
     11. When you serve it add ice cream on top and garnish with almonds.

Meat mince curry



Meat mince curry
Ingredients:
     1. Meat mince (mutton chopped into small pieces) ½ kg.
     2. Chopped onions 1 cup.
     3. Green chilies 4
     4. Red chili powder 2 tsps.
     5. Ginger-garlic paste ½ tsp.
     6. Turmeric powder ¼ tsp.
     7. Olive oil or vegetable oil 4 tsps.
     8. Potato medium sized 2
     9. Fresh coriander 4 tsps
   10. Salt to taste
    11. Water 1 glass
   12. Garam masala powder: clove 1, Cardamom 1, cinnamon 1inch,
         Caraway (shah zeera) and black pepper.
Method :
           1. In a pressure cooker, heat oil, add chopped onion and fry it for a few sec.
          2. Then add meat mince, red chili powder, ginger-garlic paste, salt and
               turmeric.
          3. Fry these till the water from the meat is absorbed.
          4. Then add fresh water, cover and let it cook up to 5 whistles.
          5. Cut the potatoes into 6-8 pieces and add it into the pressure cooker.
          6. Cover it and cook up to 1 whistle.
          7. Cook it on a slow flame till the excess water from the curry is absorbed.
          8. Add coriander, chopped green chilies and garam masala powder.
          9. Leave it on slow flame for 2 min.
        10. Keema curry is ready to serve.

Wednesday, 10 September 2014

Chickpea flour sweet


Chickpea flour sweet

Ingredients:
     1. Gram flour (besan) 2 cup
     2. Sugar ½ cup
     3. Water 2 ½ cup
     4. Ghee (plane unsalted butter) 1 cup
     5. Dry fruits for garnishing 
Method :
      1. Take thick bottomed pan heat ghee in this pan and fry besan on low
          flame keep stirring.
     2. Fry until you smell the aroma of chickpea flour comes out, don’t let it
         burn keep stirring.
    3. Make sugar syrup adding sugar and water separately.
    4. Now add this syrup to the besan which we fried earlier.
    5. Mix it well and make it into a thick paste.
    6. Now take it out in a plate and let it cool make small balls
    7. Garnish with dry fruits like chopped almonds, cashew nuts, pistachio nuts.
    8. Let it cool for 30 min. then cut it into small pieces of whatever shapes you
         like.
    9. It is ready to serve.

Bottle gourd sesame seeds curry


Bottle gourd sesame seeds curry

Ingredients :
   1. Bottle gourd medium sized ½
   2. Sesame seeds ½ cup
   3. Green chili pastes 2 tbsp.
   4. Red chili powder 1 tsp.
   5. Salt to taste
   6. Ginger-garlic pastes ½ tsp.
   7. Turmeric powder ¼ tsp.
   8. Chopped coriander 2 tsp.
   9. Oil ½ cup
10. Chopped onion 1
Method:
1. First peel off the bottle gourd cut it into 5-6 long-long pieces and
    then remove its seeds(if found).
2. Cut it into 2 inch pieces and keep it aside.
3. Take the sesame seeds wash it using water (use a tea strainer).
4. Now heat a pan and roast sesame seeds till the seeds puffs up and
    starts making noises like popcorns.
     5. Now immediately take out these seeds and blend it into powder while
          it is hot.
     6. Then add little water and then blend it again to make a fine paste.
Curry:
1. Heat oil in a pressure cooker and fry onions till translucent.
2. Add bottle gourd pieces and all other ingredients for 2 min.
3. Now add sesame seeds paste which we have made earlier.
4. Add ½ cup of water and cover the pressure cooker and 
5. let 3 whistles.
6. After 3 whistles cook till the excess water is absorbed.
7. Serve this dish with chapatti, roti, phulkas, puri, rice.

Mutton Fry



Mutton Fry
Ingredients:
    1. 1 kg Mutton
    2. 1 big finely chipped onion
    3. 1 finely chopped tomato
    4. 3-4 slitted  green chillies
    5. Salt to tatse 
    6. 1 tbsp turmeric
    7. 2 tbsp chilli pwdr
    8. 1 tbsp garam masala
    9. 1 tbsp ginger garlic paste
  10. 1 string curry leaves
   11. 1 bunch coriander leaves
Method:
   1. In a pressure cooker boil mutton with some salt,turmeric pwdr for 2-3
        whistles and keep aside.
   2. Heat oil in a pan add onions and saute till transparent.
   3. Add ginger garlic paste and then chopped tomatoes.let them cook fine.
   4. Add the boiled mutton along with oozed water.
   5. Now add turmeric pwdr,chilli pwdr,salt,garam masala,curry leaves and
       mix well.
  6. Place the lid on top and let it cook well till all the water drains away and 

      oil oozes out.stir occasionally to avoid burning.
  Cook on a med flame. 

Friday, 5 September 2014

Red Sorrel with Channa Dal


Red Sorrel with Channa Dal
Ingredients :
1. 1 bunch of Gongura leaves separated from stem,
      washed and chopped
2. 1 cup of Chanaa dal
3. Green chilies at least 6
4. 1 medium sized onion, cut into small pieces
5. 1/2 tsp of turmeric
6. 2 Garlic pods
7. 1 tsp each of mustard seeds and cumin.
8. 3 Red dry chilies
9. Pinch of Hing
    10. Few Curry leaves
Method :
1. In a pressure cooker wash channa dal, add gongura leaves, chilies, 
    onion, salt and chili powder. Add water(1dal:3 water ratio ) and 
    turn the stove on medium high. Let it whistle for 4 times.
2. Wait until the pressure is released, remove the lid.
3. If any water is left drain it into a separate bowl and mash dal with a 
    masher or pappu gutti.
4. Heat a small tadka (talimpu) pan over low medium heat. Do the popu  
    or tadka (means toasting the mustard, cumin seeds, garlic, red chili 
    pieces and curry leaves in one tablespoon of ghee or oil).
5. Add this tadka to mashed gongura dal . Stir all of it once, cover with a 
    lid and cook it for a minute. Turn the stove off and Gongura dal is ready.
6. Tastes great with rice or jowar roti. Best way of course is the combination 
     of this dal mixed with rice, ghee, and papad.

Wednesday, 3 September 2014

Palli Pakodi


Palli Pakodi

Ingredients:
1. 2 tbsp  Besan Flour
2. 1/2 tbsp Garam Masala
3. Oil to fry
4. 1 cup Palli or Peanuts
5. 1/4 tbsp Red Chilli Powder
6. Salt to taste
Method :
     1. Take 1 Cup Palli Soak them in Water for about 3-4 min and Drain the water.
     2. Mix 2 tbsp of Besan, salt ,Red Chilli Powder and Garam Masala. in a bowl.
         sprinkle the Mixed Basin Floor on Palli and mix them well so that the floor
         can evenly spread on each Palli.
    3. Tip : Do not add any additional water the moisture which is there to palli
         when soaked will be enough.
    4. Heat the oil in pan when the oil is ready to fry. drop the pallis in to oil and
        fry them till they are golden brown.

Chicken-65



Chicken-65 / Indian Chicken Nuggets

Chicken-65
Ingredients -
1. Chicken – 1 lb( Boneless chicken cut in to small pieces, I always use thigh
    portion as it is juicy and soft, one can use the breast piece  )
2. 2 tsp Corn Flour
3. 1 tbsp All purpose (maida) flour
4. 1 Egg
5. 1 tbsp Ginger Garlic Paste
6. 1 tsp Garam Masala
7. 1 tbsp salt
8. 2 tbsp Red Chili Powder
9. 1/2 tsp Red Food Colour
    10. 2 tsp Vinegar
    11. Curd (Yogurt) – 1/2 to 3/4 cups
   12. Oil – For Deep Frying
   13. 5 Green Chilies slit length wise
  14. Curry Leaves – 20
  15. Lemon juice – 4 tbl spoon
  16. 2 dry red chilies
  17. 1 tbsp ginger finely chopped
  18. 1 tbsp Garlic chopped
  19. 1 stalk of green onions
Method :
     1. Wash and cut chicken into ½ inch pieces.
     2. To the chicken add yogurt , salt, ginger garlic paste, black pepper, salt and
         mix well. Leave aside for 20 min.
     3. Add corn flour and all purpose flour, mix well and leave aside for 10
         minutes.
    4. Break egg into the chicken and mix (Caution: Do not whip the egg, just
         mix it.)
    5. Heat oil in a frying pan  and fry the chicken in batches (while frying do
        not over crowd). Immediately after adding chicken reduce heat and fry for
        3-4 minutes. ( don’t over fry, 5 minutes is more than enough to cook the
        chicken).
   6. Keep the fried chicken aside.
   7. In a wide skillet, heat 1 tbsp oil, add Jeera (cumin) and one red chili, add
       ginger and stir fry in low heat for 15 seconds.Add chopped garlic and stir fry
       to light brown, add curry leaves stir and add chopped green  chili.
   8. Add black pepper powder, cumin and chili powder stir (remove from heat
       time to time to prevent burn out)
   Add vinegar , keep stirring. Taste the sauce and add required salt to taste. (  
   The chicken already has some salt)
   add red color mixed in 1 tbsp water, stir and add 3 tbsp water or more to make a  
   thick sauce. ( The sauce consistency should be such that after mixing the
   chicken, it should not be too dry or too sticky and fluid.)
1. Stir the sauce well and with heat, add the chicken and mix well under low
    heat so that the sauce is well coated. Remove from heat and keep mixing.
2. The water in sauce will percolate into the chicken to some extent. So wait
     for some time to assess if you need more heating to drive some extra  
     moisture out.
3. Garnish with chopped green onions and lemon juice ( optional)
4. Eat as a starter, snack or with roti, rice.
5. NOTE: Dont over fry chicken. This size of the pieces should be tender
    within 3 minutes and one can eat straight after frying. Unnecessary frying
    will make the chicken hard and  dry.

Brinjal fry with ginger and green chilies


Brinjal fry with ginger and green chilies

Ingredients:
1. 7 medium long egg plants, cut into an inch long pieces
2. 1 medium onion chopped
3. 3 garlic cloves
4. 11/2 inch ginger piece
5. 7 green chilies
6. 3 tbsp fresh shredded coconut
7. ¼ tsp turmeric powder
8. 1 tsp red chili powder
9. 3 tbsps oil
    10. salt to taste
     11. 1/2 tsp mustard seeds
    12. ½ tsp cumin
    13. 1 stalk of curry leaves
Method :
1. Make a paste of ginger and green chili before hand.
2. Heat oil in a skillet, add mustard seeds and let them pop. Add cumin, curry
     leaves, turmeric and onions and sauté till the onions are translucent
     Add the eggplants (brinjals) and stir fry them for 5 mins without lid, keep
     stirring in between to prevent from burning or sticking to the pan.
3. Add the ground ginger-green chili paste and combine well. Sauté without
    lid till all the ingredients are well cooked.
4. Add red chili powder (if needed) and cook the curry till the eggplant pieces
    have cooked completely and turned soft.
5. Add shredded coconut and saute it for 1min.
6. Serve it with steam rice and a dash of ghee.

Ridge gourd tomato curry


Ridge gourd tomato curry

Ingredients:
      1. 2 large ridge gourds peeled and chopped (check the taste of flesh as
          some times they might be bitter. If th e flesh itself is bitter, you
          should discard it.)
2. 3 medium Tomatoes diced (I used vine ripe tomatoes)
3. 1 medium Onion diced
4. 2 Green chilies slit length wise
5. 1 tbsp Red chili Powder or adjust to taste
6. 1 tsp Salt  or adjust to taste
7. 2 tbsp Oil
8. 2 dry red chili
9. 1 tsp each of Mustard seeds, Cumin, Urad dal,
    chana dal and turmeric
10. 1 stalk of Curry leaves.
Method :
1. Heat oil in a sauce pan and add mustard seeds, once they splutter add
    cumin, red chili, urad dal, turmeric and curry leaves.
2. Once all of the above tempering is golden brown, add onions and sauté
     them till transparent.
3. Add chopped tomatoes and cook them till they are soft and mushy with
    the lid close (tip- Add ¼ tsp salt to make the tomatoes cook faster)
4. When tomatoes are soft, add chopped ridge gourd (beerakaya) pieces
     and sauté it for a min. Add chili powder and salt according to taste.
5. Cover with lid and let it cook on medium heat till the curry is done.
    Check and adjust the seasoning, keep stirring once in a while to prevent
    any burning (add little water if required).
6. Cook until all the water is evaporated and the beerakaya (ridge gourd)
    pieces are cooked to a very soft texture.
7. Enjoy the curry with steamed white rice or roti.
Note-
         When using pressure cooker, cover the lid at step 5 and let it whistle 2 times.
         When the pressure is all released, open the lid and cook it to the desired
         consistency.
It tastes even better with white rice accompanied with some vadiyallu.

Chicken curry without oil



Chicken curry without oil
 Ingredients:
     1. 1/2 kg chicken
    2. 1 onion
    3. 1 tomato
    4. 1 tbsp ginger garlic paste
    5. 1 tbsp garam masala
    6. salt to taste
    7. 2 tbsp chilli pwdr
    8. 1 tbsp turmeric
    9. 1 string curry leaves
  10. 1 cup chopped coriander leaves
Method :
    1. Take all the ingredients in a pressure cooker and mix well.Let it whistle
        for 1 time.
    2. Now take a pan add boiled chicken curry and let it boil for 5-10 minutes.
    3. Let some water drain out.
    4. Sprinkle  coriander leaves and enjoy.

Monday, 1 September 2014

Apollo Fish



Apollo Fish
Ingredients:
    1. Fish(BoneLess)-2 pounds
    2. Corn Starch-2 tbsp
    3. All Purpose Flour-2 tbsp
    4. Egg White-1 psc
    5. Salt to taste
    6. Chilli Pwdr to taste
    7. Ginger garlic paste-2 tsp
    8. Lemon Oil-To deep fry
For Seasoning:
    1. Chopped Onions-1 cup
    2. Green Chillies-5(Splitted)
    3. Finely Chopped Ginger,Garlic-1 tbsp
    4. Curry Leaves-1 strand
    5. Green Capsicum-1/2 cup
    6. Salt to taste
    7. Chilli pwdr to taste
    8. Chilli garlic sauce-1 tbsp
    9. Food colour
  10. Soy sauce-1 tbsp
Method:
     1. Marinate all the ingredients and set aside for about 1hr.
     2. Take oil in a pan and deep fry the marinated fish.
     3. Now take another pan and add 2 tbsp of oil.
     4. Add onions,green chillies,capsicum,ginger garlic flakes,curry
         leaves,a pinch of soy sauce,salt,chilli garlic sauce and chiili
         pwdr and saute them for 5 min.
    5. Now add the deep fried fish to this seasoning and add a cup of
        water along with food colour/saffron.
    6. Close the pan with a lid Fry till the water dries out.
    7. Garnish with coriander leaves.
    Our Apollo fish is ready to eat.

Mutton Fried Chops



Mutton Fried Chops
 Ingredients:
     1. Mutton                    -1/2 kg
     2. Ginger Garlic Paste-1 tbsp
     3. Chilli pwdr             -adjust to taste
     4. Turmeric Pwdr - adjust to taste
     5. Salt                      -adjust to taste
     6. Pepper                -4
     7. Garam Masala  -1 tbsp
Method:
      1. Boil Mutton with salt,gingergarlic paste,tuirmeric pwdr,pepper,chilli pwdr.
      2. Take oil in a pan..add the boiled mutton to it.
      3. Add Garam masala and cover the pan with lid for about 20min.
      4. Let the water drain out completely.(When the oil oozes out it indicates that
           the mutton is dry)
      5. Serve hot as a snack/with rice and sambar.