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Sheer Korma

2009-05-17T02:54:00.003-07:00

Sweets

Region : Hyderabad

Ingredients :
Vermicelli	-	100gms
Milk	-	1.5litre
Sugar	-	250gms
Chopped cashew nuts	-	50gms
Chopped almonds	-	50gms
Chopped dates	-	50gms
Powdered cardamom	-	6nos
Butter	-	4tsp
Water	-	250ml

Method of Preparation :

Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency).

Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.

Serve hot or refrigerated

Shahi Tukre

2009-05-17T02:54:00.001-07:00

Ingredients :
Slices of bread	-	4nos
Condensed milk	-	6tbs
Milk	-	¹/₂litre
Ground cardamom seeds	-	¹/₂tsp
Nutmeg	-	¹/₄tsp
Almonds	-	15gms
Pistachios	-	15gms
Charoli	-	15gms
Walnuts	-	15gms
Cashew-nuts	-	15gms
Raisins -	-	15gms

Method of Preparation :

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

Nawabi Pulao (Hyderabadi Meal)

2009-05-17T02:50:00.001-07:00

Ingredients:
Chicken	-	¹/₂ kg
Mutton	-	¹/₄ kg
Curd	-	1 cup
Milk	-	1 cup
Rice	-	¹/₂ kg
Eggs	-	2
Onions	-	3
Shelled green peas	-	¹/₂ cup
Pod garlic	-	1
Big piece of ginger	-	1
Rose water
Oil	-	for frying
Salt	-	to taste

Method:

Wash rice and soak in water for 15 minutes. Cook it with salt and water.

Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only ¹/₃ of the gravy is left.

Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.

Haleem

2009-05-17T02:48:00.001-07:00

Ingredients :
Wheat (whole)	-	200gms
Boneless Mutton	-	300gms
Green Chillies	-	20gm
Ginger	-	2"piece
Garlic	-	6-8 flakes
Ghee	-	100gms
Sliced onions	-	3 medium
Turmeric	-	¹/₂tsp
Garam Masala	-	2tsp
Salt	-	to taste

Method of Preparation :

Clean wheat and soak in water for 2 hours. Grind ginger, garlic and chillies to a fine paste.

Clean and slice mutton into small pieces. Marinate mutton pieces with half quantity of ground paste and salt for 1 hour. Pressure cook the soaked wheat and marinated meat till done. Mince and grind to a fine paste.

Heat ghee in a pan and saute onions till brown. Add turmeric, garam masala, salt and remaining ground paste and keep stirring occasionally on a low flame till the mixture leaves the sides of the pan. Adjust seasoning and serve hot

Mirch Ka Salan

2009-05-17T02:46:00.001-07:00

Ingredients :
Green chillies	-	250 gms
Oil	-	50 ml
Tamarind pulp	-	30 gms
Beaten yogurt	-	100 gms
Lemon juice	-	2 tbsp
Salt	-	to taste
Roasted onions	-	250 gms
Roasted peanuts	-	35 gms
Grated coconut	-	35 gms
Ginger	-	10gm
Garlic	-	10gm
Sesame seeds	-	5gm
Chopped coriander leaves	-	a sprig

Method:

Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.

Heat oil and deep fry green chillies, remove and keep aside. Fry the ground paste in the same oil by stirring continuously. Pour little water at regular intervals while frying the paste. Stir well by adding yogurt, lemon juice and salt. Add tamarind pulp and stir well until the gravy is of sauce consistency.

Add fried chillies. Bring to a boil and remove from fire. Garnish with chopped coriander leaves and serve hot with biryani.

Lamb Biryani

2009-05-17T02:44:00.001-07:00

Ingredients :
Sliced lamb	-	500gms
Basmati rice	-	500gms
Water	-	as required
Mace powder	-	¹/₂tsp
Green cardamom	-	4nos
Black cardamom	-	4nos
Cloves	-	4nos
Bay leaves	-	5
Oil	-	200ml
Sliced onions	-	50gm
Ginger-garlic paste	-	5tsp
Salt	-	2tsp
Chilli powder	-	2tsp
Water	-	1litre
Brown onion paste	-	3¹/₂tbs
Saffron	-	a few strands
Sliced onions	-	60gms (fry the onions till brown and keep aside)
For the covering:
Flour	-	¹/₂cup
Butter	-	100gms

Method of Preparation :

Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, clovesand bay leaves till three-fourth done. Remove from heat, drain and keep aside.

Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat.

Mix butter and flour. Knead to a smooth soft dough by adding enough water.

In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.

Hyderabadi Samosa

2009-05-17T02:41:00.001-07:00

Region :Hyderabad

Ingredients :
For the dough :
Flour	-	500gm
Salt	-	¹/₂tsp
Ginger juice	-	1tsp
Garlic juice	-	1tsp
Ghee	-	3tbs
Milk	-	1cup
For the Mince :
Minced chicken	-	500gm
Ginger-garlic paste	-	1tbs
Minced onion	-	2nos (large)
Ghee	-	2tbs
Coriander leaves	-	a handful Chopped
Mint leaves	-	1tsp
Groundnut oil	-	for frying
To be ground :
Green chillies	-	6nos
Peppercorns	-	5
Coriander seeds	-	1tbs
Cumin seeds	-	¹/₂tsp
Cinnamon	-	a small piece
Green cardamom	-	4nos

Method of Preparation :

Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.

Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.

Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.

Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.

Chicken Korma

2009-05-17T02:37:00.001-07:00

Ingredients :
Chicken pieces	-	2 kg
Turmeric powder	-	1tsp
Garam masala	-	2 tsp
Ginger-garlic paste	-	100gms
Green chilli paste	-	50gms
Coriander powder	-	2 tsp
Finely sliced onions	-	1 kg
Yogurt	-	500gms
Water	-	1 cup
Desiccated coconut	-	100gms
Pepper powder	-	¹/₂ tsp
Oil	-	300gms
Chopped coriander leaves	-	1 sprig
Chopped mint leaves	-	1 sprig
Salt	-	to taste

Method:

Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and green chilli paste, coriander powder and salt for 10 minutes.

Heat oil and fry onions till golden brown. Add marinated chicken pieces and mix well. Stir well by adding yogurt and water. Add coconut pieces, pepper powder, chopped coriander and mint leaves. Cover and cook till done. Serve hot

Patra Bhajia

2009-05-17T02:34:00.001-07:00

Makes: 20-25 patras
Ingredients:
Large patra leaves (colocasia leaves)	-	15-20
Tamarind extract (juice)	-	¹/₂cup
Gram flour (besan)	-	1 cup
Chilli powder	-	3 tsp
Turmeric powder	-	1/2 tsp
Asafoetida	-	3-4 pinches
Crushed cumin seeds	-	1 tsp
Powdered sugar	-	3 tsp
Oil	-	1tbsp
Salt to taste
For seasoning
Oil	-	1 tbsp
Cumin & musard seeds	-	¹/₂ tsp. each
Sesame seeds	-	1 tsp
Coriander leaves finely chopped	-	1 tbs
Coconut grated fine	-	1 tbs

Method of Preparation:

Clean, wash and wipe leaves. Roll lightly with a rolling pin. Keep aside.

Mix all ingredients except those for seasoning to a thick paste. Take a leaf and place it backside up on a flat surface.

Take a little paste and apply thinly all over leaf surface. Place another leaf over it. Repeat. Repeat the process on a set of 3-4 layered leaves, top layer being that of paste. Fold in the edges and roll the leaves, starting with their base towards tip. Make the roll tight and seal sides with some paste. Make more sets of 3-4 layered leaves until the paste is finished. Steam the rolls in a double boiler or steam cooker for 30-40 minutes. Cool and remove. Cut into ¹/₂" thick slices.

Seasoning:

Heat oil, add cumin and mustard seeds, allow to splutter. Add sesame, coriander, and coconut. Add salt, chilli and sugar if needed. Mix well, serve hot or cold.

Gujarati Green Beans

2009-05-17T02:31:00.001-07:00

Ingredients:
Green beans	-	500gm
Oil	-	4tbs
Mustard seed	-	1tbs
Minced garlic	-	4flakes
Coarsely crushed dried red chili	-	1no
Sugar	-	¹/₂tsp
Salt	-	1tsp
Pepper powder	-	as required

Method of Preparation:

Clean the beans and cut them into 1"long pieces. Blanch (or use frozen beans), drain, cool, set aside.

Heat oil in a large frying pan. Season the mustard seeds. When they begin to pop, add garlic and stir till light brown. Add crushed red chilly and stir for a few seconds.

Add green beans, sugar and salt. Mix well. Simmer the flame, stir and cook for about 8-10 minutes or till they taste spicy. Sprinkle pepper powder, mix well and serve.

Doodh Pack

2009-05-17T02:28:00.001-07:00

Ingredients :
Milk	-	1 liter
Rice	-	60 gm
Khoa	-	125 gm
Sugar	-	4 tbsp
Blanched almonds	-	8
Cardamom powder	-	¹/₂ tsp

Method :

Clear rice and sock for 2 hour. Drain well. Boil milk in a pressure cooker. Add the rice, stir for a min. and close the lid. Place the cooker on maximum heat and bring to full pressure. Reduce to medium heat and cook for 10-12 min. Open the cooker when cool. Add sugar and khoa and cook for 5 more min. Add cardamom powder and blanched almonds. Cool and serve.

Dall Paratha

2009-05-17T02:26:00.001-07:00

Ingredients :
Wheat flour	-	1 cup
Split green gram	-	¹/₂ cup
Cumin seeds	-	¹/₂ tsp
Turmeric powder	-	1 pinch
Asafetida	-	1 pinch
Red chilli powder	-	¹/₂ tsp
Oil	-	as needed
Salt	-	to taste

Method :

Sieve the wheat flower and knead to a soft dough by adding enough water. Keep aside. Soak split green gram for one hour. Wash and drain the water completely. Cook the split green gram in 1 cup of water. Heat oil in a pan, add the cumin seeds and asafetida. Fry till they pop. Add the cooked gram, salt, turmeric powder, red chilli powder and mix well. Cook until the split green gram mixture is dry. Let it cool. Take some porting of dough and make a small puri. Place the split green gram stuffing in the center. Close it and rool again into a thick, round parata. Heat a griddle, put the daal paratha and cook sides by adding oil

Chakli ( Spicy crunchy spirals)

2009-05-17T02:24:00.001-07:00

A spicy Gujarati 'farsan' or crunchy fried snack.
Ingredients:
Rice flour	-	2cups
Mung dal (Green gram)	-	¹/₂cup
Oil	-	2tsp
Turmeric	-	¹/₄tsp
Carom seeds (ajwain) or cumin seeds	-	¹/₂sp
Red chili powder (optional)	-	1tsp
Salt to taste
Oil for frying
Water as required

Method of Preparation:

Cook the mung dal to a paste like consistency. In a big bowl add rice flour, mung dal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly. Heat 2tsp oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand.

Take a lemon size dough and place it in a chakli mould or mould with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated more. Gently make a spiral with the chakli mould and deep fry to a golden brown. Cool completely before storing in an airtight container.

Papdi

2009-05-17T02:22:00.001-07:00

Ingredients:
Gram flour	-	2 cups
Soda bicarbonate	-	¹/₄ tsp
Ajwain seeds	-	¹/₄ tsp
Turmeric powder	-	¹/₄ tsp
Oil	-	1 tbsp
Salt	-	to taste
Water	-	as required
Oil	-	for deep frying

Method of Preparation:

Mix all ingredients, by adding water little by little to make a very soft dough. Take a small ball of dough, place on a greased polythene sheet. With base of palm drag the dough in a straight line, from start. For support hold the dough at starting point with other hand. This will for a strip of the ball of dough. A little practice will make this technique very easy. Heat oil in a wide heavy pan. Make 3-4 such strips, put in hot oil. Fry both sides on medium heat, till crisp but not browned. Drain and cool to crisp further. Serve with papaya chutney or green chutney.

Papaya Chutney Method I

2009-05-17T02:20:00.001-07:00

Ingredients:
Small raw papaya peeled and coarsely grated	-	1
Green chilies slit	-	4-5
Cumin & Mustard seeds	-	¹/₄ tsp each
Asafoetida	-	2 pinches
Sugar	-	1 tsp
Lemon juice	-	1 tsp
Coriander finely chopped	-	1 tsp
Oil	-	1 tsp
Salt to taste

Method of Preparation:

Heat oil, add cumin and mustard seeds, asafoetida, allow to splutter. Add green chillies, stir, add papaya. Add all other ingredients, mix well, remove from fire. Cool, serve with papdi.

Lasaniya Batata

2009-05-16T23:24:00.003-07:00

Ingredients :
Bengal gram flour	-	1 cup
Turmeric powder	-	¹/₄ tsp
Red chilli powder	-	1 tsp
Yoghurt	-	¹/₂ cup
Chopped garlic	-	10 clove
Cumin seeds	-	1 tsp
Coriander powder	-	2 tsp
Baby potatoes	-	300gm
Chopped coriander leaves	-	1 tbsp
Garam masala powder	-	¹/₂ tsp
Oil	-	as needed
Salt	-	to taste

Method :

Peel the potatoes. Slit from the center, but do not split. Heat oil and fry till golden on medium heat. Heat oil in a kadhai, add cumin seeds and stir fry till they crackle. Add the cut garlic and stir fry for another five min. on slow heat. Add coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one min. Remove the kadhai and add yoghurt and a little water. Mix and stir fry again. Add the cut coriander and the fried potatoes. Stir fry on very slow heat for 10-15 min.

Methi Kadhi

2009-05-16T23:24:00.001-07:00

Ingredients:
Sour Curd	-	2 cup
Bengal Gram flour	-	2 ¹/₂ tbsp
Jaggery ( Chopped )	-	2 ¹/₂tbsp
Ginger ( Finely Chopped )	-	1 Inch Piece
Green Chillies ( Slit and Deseeded )	-	2
Curry Leaves	-	10
Finely Chopped fenugreek or Coriander Leaves	-	5 tbsp
Salt To Taste
Seasoning :
Oil	-	1¹/₂ tbsp
Asafoetida Powder	-	a pinch
Cloves	-	4 nos
Cinnamon	-	1 Inch Stick
Cumin Seeds	-	1¹/₂tsp
Fenugreek Seeds	-	¹/₄ tsp

Method of Preparation:

Whip the sour curd and to it add enough water to get a pouring consistency. Add bengal gram flour to it and mix well. Then to it add chopped ginger, chopped jaggery and salt to taste and mix. Heat oil in a pan or kadhai, season with mustard seeds, fenugreek seeds and curry leaves to it and sauté till they splutter. Next add asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and stir continuously to see that no lumps are formed and the mixture boils well. Cook on a low flame for sometime. Add chopped coriander leaves to it and mix. Check the seasoning and adjust accordingly. Serve hot.

Note : Bay leaves can be used instead of fenugreek / coriander leaves and the dish can be garnished with finely chopped vegetables.

Dhokla

2009-05-16T23:21:00.003-07:00

Ingredients:
Besan	-	1 to 2 cup
Ginger paste	-	1 tsp
Chili paste (Green )	-	1 tsp
Salt	-	as per the requirement
Turmeric powder	-	1/2 or 1 tsp( for color)
Oil	-	2 tsp
Sour curd	-	1/2 to 1 cup
Water	-	1/2 or 1 cup
Sugar	-	1 tsp
Coriander leaves	-	Small bunch
For Tadka :
Mustard seeds ( If you have small mustard use that)	-	1 or 1/2 tsp
Curry Lleaves	-	4 to 5
Green chilly cut into very small pieces	-	3 to 4
Oil	-	2 to 3 tsp

Method of preparation:

Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar, oil and curd. Mix or beat till smooth. Add little water and mix them well again. Till it comes to a consistency of idli dough. Keep aside for 5 to 6 hours for fermentation. Take shallow cake tin or thali before pouring the dough put oil of 2 teaspoons in the tin or thali. Place a thin cloth between the lid and the steamer. Steam it in a kadai for 15mintues.after it is cooked, remove and cool it. Heat a little oil in a pan. Add the mustard seeds, when it is crackles remove and pour to the dhoklas. Then cut into squares, diamond shape. Garnish with finely chopped coriander leaves You can also add coconut. You can serve the dhoklas in decorative dish with mint chutney or coconut chutney.You can also prepare variety of Dhoklas - with moong Dal, Rawa or Sooji ,Rice with Ulad Dal and of Vegetable.

Gujarati Tuvar Dal

2009-05-16T23:21:00.001-07:00

Ingredients:
Split red gram (tuvar dal)	-	1cup
Turmeric Powder	-	¹/₂tsp
Oil	-	2tbs
Finely chopped tomato	-	1no
Mustard and cumin seeds	-	1tsp each
Finely chopped ginger	-	1tbs
Slit green chilli	-	2nos
Water	-	4cups
Curry leaves	-	2 sprigs
Asafoetida	-	¹/₂tsp
of lemon	-	a squeeze
Jaggery and Salt	-	to taste

Method of Preparation:

Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it is soaked. Heat this on a medium flame till it comes to a boil. Simmer the flame and cook for about 20 minutes or till the gram is fully cooked.

Heat oil in a pan and season the mustard seeds followed by cumin seeds and then asafoetida, till the seeds splutter. Pour this to the cooked red gram and let it come to a simmer. Add the rest of the ingredients and simmer for about 10 minutes.

Serve hot with rice or roti.

Dalcha (Mutton and Dal)

2009-05-16T23:17:00.003-07:00

Region : Gujarat

A delicious mutton dish from the Bohri Muslims of Gujarat.
Serves: 6
Ingredients:
Bengal Gram Dal	-	250gm
Boneless Mutton cut into very small cubes	-	300gm
Groundnut Oil	-	1/2 Cup
Onions	-	2 medium sliced
Ginger - Garlic Paste	-	1 tbsp
Chilli Powder	-	2 tsp
Turmeric	-	1 tsp
Coriander Powder	-	2 tsp
Curd	-	150gm
Salt to taste
Green Chillies, Chopped	-	4
Curry leaves	-	4 sprigs
For Seasoning
Ghee	-	1 tbsp
Red Chillies	-	4
Finely Chopped Garlic	-	2 tsp

Method of Preparation:

Pressure Cook the dal in 2 1/2 cups of water for 10 minutes. Puree in the blender.

Heat the oil in a pan. Fry the onions till golden. Add the ginger- garlic paste, chilli powder, turmeric and coriander powder and fry well. Add the meat and fry till the oil separates.

Beat the curd and the salt and green chillies. Add to the meat fry, stirring for 3-4 minutes and add the gram dal puree. Mix well. Tie the curry leaves in a bundle and add to the meat along with 2 cups of water. Let boil on medium flame, covered, for 10-15 minutes or till the meat is done.

Heat the ghee in a small frying pan. Season with whole dry chillies and garlic. Fry till the garlic browns. Add to the meat, simmer 5 minutes. Remove the curry leaves and serve hot.

Alu Kachori

2009-05-16T23:17:00.001-07:00

Region : Gujarat

Ingredients:
Potatoes	-	5-6nos
Peas	-	100gms
Coriander powder	-	1tsp
Cumin seeds powder	-	1tsp
Pepper powder	-	1tsp
Lemon juice	-	1tsp
Mustard seeds	-	1tsp
Chopped coriander leaves	-	1bunch
Chopped green chillies	-	4-5nos
Chopped ginger	-	1"piece
Refined wheat flour (Maida)	-	¹/₄kg
Sour curd	-	2-3tsp
Soda	-	a pinch
Ghee	-	1¹/₂tsp
Salt	-	to taste

Method of Preparation:

Wash and cook potatoes and peel off its skin. Slice into small pieces or crush slightly. Cook the peas and mix it with the potato. Keep aside.

Heat some oil in a pan and season mustard seeds. Mix coriander powder, cumin seed powder and pepper powder with lemon juice and add it to the pan and fry. Add chopped green chilly, ginger and coriander leaves. Mix well by adding potato-peas mixture. Remove from fire.

Mix maida, salt to taste, soda, ghee and curd together. Knead it with warm water to form a soft dough. Make small balls from the dough and fill it with potato-peas mixture. Press it into round shape as a puri.

Fry the kachori in a pan with ghee. Serve hot

Bohri Chicken

2009-05-16T23:10:00.001-07:00

Ingredients:
Chicken, cut into rectangular pieces	-	1
Large Onions	-	2nos
Ginger	-	1"piece
Garlic	-	6 flakes
Coriander leaver	-	1 bunch
Mint leaves	-	10-12nos
Juice of 2 Lime
Salt to	-	taste
Pepper powder	-	1tsp
Cream	-	1cup
Butter or Ghee	-	1/4cup

Method of Preparation:

Grind the onions, ginger, garlic, coriander and mint leaves together. Keep aside

Wash and dry the chicken pieces. Prick with a fork. Rub the juice ofthe limes and half the ground paste into the chicken and keep it for anhour.

Take a thick bottomed vessel. Place the chicken pieces in it. Spreadthe remaining ground paste all over the chicken. Sprinkle salt andpepper powder. Pour the cream all over and then the melted butter orghee.

Sealthe vessel with atta dough. Cover tightly and cook over a low flame for30 minutes or till done. Turn off the fire, but break the seal only atthe time of serving.

Note : The dish can be made with mutton also.

Achaari Paneer

2009-05-16T23:07:00.001-07:00

Region : Gujarati

Ingredients:
Paneer	-	300gm
Saunf (Aniseed)	-	2tsp
Mustard seeds	-	1tsp
Methi dana	-	1pinch
Kalonji (Onion seeds)	-	¹/₂tsp
Jeera (Cumin)	-	1tsp
Garlic	-	5-6 flakes
Ginger	-	1"piece
Oil	-	4tbs
Chopped onion	-	3nos
Chopped green chilli	-	3-4nos
Haldi (Turmeric powder)	-	1tsp
Curd	-	¹/₂cup
Amchur (Dried Mango) powder	-	1¹/₂tsp
Slit green chillies	-	2-3nos
Salt	-	1tsp

Method of Preparation:

Slice paneer into rectangular pieces. Crush garlic and ginger together and keep aside.

Heatoil in a pan. Add aniseeds, mustard seeds, fenugreek seeds, onion seedsand cumin together. Let them crackle for a minute. Add chopped onionsand green chillies and sauté until onions turn golden brown. Addturmeric powder and ginger-garlic paste. Cook for 1/2minute. Add slicedpaneer.

Beat curd till smooth. Graduallyadd this to the paneer and keep stirring. Add amchur powder and 1/2tspsalt. Cook till the curd dries up. Garnish with slit green chillies

2009-05-16T10:34:00.001-07:00

CHOW CHOW is also well known as CHAYOTE and in India known as chow chow or in Telugu --Bengaluru vankaya In Kannada --Semebadanekkayi and this vegetable belongs from gourds family along with melons and cucumbers.This vegetable looks like a green pear.Very rich in amino acids and vitamin C and also I have read in some book about this vegetable is very rich in water content and fiber, also helps in dissolving kidney stones.The fresh Chayotes are in nice green color(like green apple).You can use this vegetable in salads and curry and also sambar.Eating raw this vegetable is very very good for helth so let us start to add this great vegetable in our food

Here is my chayote recipe Chow Chow Kuttu.........................
Chow chow --- 1 no. medium cut into cubes (If it is fresh please better don't peel the skin just wash and cut in to half and remove the in side hard seed and cut in to cubes)
Moong dal (split green gram) ---- 1/2 cup
Wash dal and add 1 cup water and chow chow cubes and 1/2 teasp turmeric and cook in amedium flame till dal and chow chow become tender.
In the same time griend
1 tab sp --- grated coconut
3-4 --- green chilies
1 tea sp --- cumin seeds griend in to a coarse paste and add this to the chow chow mixture add salt to taste mix well and let it cook for 5 more min.
Now heat 1 tab sp oil in a pan add
1/2 tea sp -- mustared
1/4 tea sp --- Asafoetida
A few curry leaves
Let mustard seeds popup and add this to dal and chow chow mixture mix well and remove from fire.
Serve hot with rice and pappad(appadam) with a little ghee on top.
Can serve with roti also.
Enjoy your meal.

CHETTINAD VEGETABLE BIRYANI

2009-05-16T10:32:00.000-07:00

I have adopted this recipe from here but i made little changes since iam following Mallika Badrinath s recipe so i mix the both recipes i hope you all like this and this is my entry for RCI-CHETTINAD guest hosted by Srimati of few Minutes wonder event started by Lakshmi
INGRIDENTS:-----
Basmati rice --- 1 1/2 cup
Carrot ---- 1 no. cut into small pieces
Beans --- 10 no. cut in to small pieces
Cauliflower --- small flowerets 1/2 cup or chopped
Green peas --- 1/4 cup
Onion --- 1 small sliced
Ginger --- 1/2 inch piece
Garlic --- 5 cloves
Fennel seeds --- 1 tea sp
Green chilies --- 3
dry Red chilies --- 3
Fresh mint leaves --- a few 10- 15 leaves
Coriander leaves --- 1/4 cup
Cinamon -- 1 inch pieces -- 2
Cloves --- 4
Bay leaves --- 2
Fennel seeds -- 1/2 tea sp
Coconut milk --- 1 cup
Water --- 2 cups
Ghee -- 1 tab sp
Salt to taste
Tomato puree --- 2 tab sp or 1/4 cup chopped tomato
Oil --- 1 tab sp

METHOD:----
Wash and soak rice for 15 - 20 min.
Make a fine paste with Chilies,ginger, garlic, fennel seeds, mint and coriander leaves and keep a side.
now drine rice from the water and keep the water a side and heat ghee in a pan add rice to the ghee and fry till they dont stick to the pan and remove and keep a side
Now heat oil in a pan and add cinamon , clove, fennel seeds, bay leaves and let them popup then add slices onion and fry till onion become soft then add vegetables and fry for a few sec, then add ground masala, tomato puree and cook for few sec.
Now add coconut milk and water and salt to taste mix well and bring to a full boil then add rice mix well and cover and cook till done (if you are useing pressure cooker then waite for 2 whistles and switch off the heat)
Let it cool and serve warm with onion pachadi.

KATHIRIKKAI VELLAI MOCHA KOTTAI KAARA KUZHAMBU

2009-05-16T10:30:00.000-07:00

Mocha kottai (Field beans dried) ------ 1 cup
Egg plant ----- 1/4 kg (250 gms)
Potato ---- 1 midium cut in to 1 inch pieces
Small onion --- 10 finely chopped (Sambar onion, pearl onions, chinnavengayam)
Tomato --- 1 medium finely chopped
Green chilies -- - 3 chopped
Garlic --- 8 cloves crushed
Gingely oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds --- 1/2 tea sp
Curry leaves --- 1 string
Red chilli powder ---1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder --- 1 tea sp
Salt to taste
Tamarind juice ---- 1/2 cup
FOR PASTE :----
Grated coconut --- 4 tea sp
Fennel seeds --- 1 tea sp

METHOD :----
Soak mochai in water for over night and cook in a pressur cooker with potato pieces and cook for 1 whistle
grind coconut and fennel seeds in to a fine paste and leave a side.
Heat oil in a pan and add mustard seeds let them popup then add fenugreek seeds,curry leaves now add chopped onion, garlic,green chilies and fry till onion become soft.
Now add chopped tomato and cook till tomato become mashey then add turmeric powder, red chilli powder salt to taste and fry for 2min.
Now add egg plant pieces and cook till half done, then add tamarind juice and cook till raw smell disappears.
Then add cooked mochai and potato mix once and check salt and adjust the taste then add ground paste.
Now cook till gravy become thick. If you like you can add 1 tea sp hot oil on top this gives the curry a good look.
enjoy this curry with rice or dosai or idli and even with pongal.

2009-05-16T10:26:00.000-07:00

FOR THE PAKODIS:-----
Chick pea flour(besan) ----- 1 cup
Red chilli powder ---- 1 tea sp
Cumin seeds --- 1 tea sp crushed
finely chopped coriander leaves --- 1 tab sp
Salt to taste
Ajwain ---- 1 /2 tea sp
FOR KADHI:-----
Slightly sour yogurt (curd) ---- 2 cups
Water --- 2 cups
chick pea flour --- 1 tab sp
turmeric powder --- 1/2 tea sp
Coriander powder 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Ghee or oil --- 1 tab sp
green chilies --- 3 slit
Mustard seeds ---- 1/2 tea sp
Cumin seeds ---- 1/2 tea sp
methi seeds --- 1/4 tea sp
Red chilies ---- 2 no.
Garlic ---- 3 cloves crushed
Curry leaves a few
Salt to taste
Oil for deep frying pakodis
Onion --- 1 small sliced
Tomato --- 1 small sliced(Tomato and onion is optional )
METHOD:-----
Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.
Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook
In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.
Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi
Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.
By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice

2009-05-16T10:23:00.000-07:00

	INGREDIENTS
	2 Bundles Palak 2 Onions finely chopped 2 Tomatoes grated 3 green chilles 1/2 cup corriander leaves 1 tsp cumin 3 peppercorns 2 cloves 1 1/2 tsp sauf 1tst garlic ginger paste 1/2 tst turmeric 1 tst chilli powder 2 tst corriander powder 1 bay leaf salt oil
METHOD
Boil the palak in hot water and drain Grind the palak along with green chillies, corriander leaves, cumin, sauf, pepper and cloves. Fry onions in oil till brown along with the bay leaf, add garlic ginger and fry well. Add tomatoes, salt, turmeric, chilli powder and corriander powder and fry well. Add the ground palak along with the spice and cook for 10 mins.

AAPAM WITH KADALA CURRY

2009-05-16T09:41:00.000-07:00

AAPAM WITH BLACK CHANNA CURRY

thisis a kerala break fast most popular in kerala and a heavy and idelbreakfast for weekends .in my thinking this is a full meal it self ithink we wont feel like to eat till dinner after this breakfast that ismy feeling and this is my hubbys most feverat. any way hear is therecipe

FOR Aapam:

2cups---raw rice

2cups----boild rice[idli rice]

1/2cup---minnapappu[uard dal,ulunduparuppu,uddinabele]

1hamdfull--cooked rice[annamu]

1handfull--greated coconut

1teasp --sugar

salt to taste

1/2 teasp ---cooking soda

Soakrice dall thgather for 3 hours and griend them with all otheringredents in to a smooth paste like dosa bater add salt and sugar inthe last movement.Let it forment for over night

keralapeople makes this aapams in a small kadai they called this aapakadaiwith out that also we can make aapams in normal dosa pan like dosas.

heatdosa pan and pour 11/2 laddel bater and spread one time lightly sprinkllittle oil cover with a lid cook for 2mins and remove[dont turn thenext side]

serve with kadala curry.

PALPAYASAM

2009-05-16T09:40:00.000-07:00

Long back I went to Guruvayur krishna temple there I had this payasam as prasadam from that time Ihad that taste in my mind and as soon i came home tryed that one and it came very well but not like guruvarappan prasadam i think that special taste is because of prasadam wow that was awesome, and after long time I tryed it now this time this was prity ok.So I want to share this with all of you and here's the recipe

Nellukuthari(or any other kerala rice normaly what they use for white rice)-- 1/4 cup (don't use basmathi rice)
milk -- 10 cups
sugar -- 2 cups
cardamom powder --1tea sp
Ghee --2 tab sp
cashew nuts --10 no.
raisins ---10 no.
Ghee for frying
condenced milk --1/2 tin

METHOD:----

Mix togather milk, rice,sugar, and 2 tabsp ghee take all these in a pressure cooker
cook on ahigh flame till the first whistle
soon after the first whistle lower the flame and cook for half an hour (don't worry about whistles just cook it in a very low flame for 30 minutes)
remove and cool
heat ghee in a pan fry cashews and raisins add to payasam
add condenced milk and cardamom powder and mix well

MOR CURRY RECIPE MARATHON

2009-05-16T09:37:00.000-07:00

This delicious butter milk gravy from KERALA.And my theem from to day for RECIPE MARATHON for 2 nd week is KERALA CUSINE I hope i can do tha

1 --- Onion
5-6 --- Green Chillies
¼ --- Coconut
3-4 --- garlic cloves
1 inch piece --ginger chopped
½ --- tea spoon Turmeric Powder
¼ --- tea spoon Methi Powder
¼--- tea spoon Cummin seeds
2½ --- cup Yogurt (Curd)
salt to taste
coconut oil,
1/2 tea sp --- mustard seeds
a few curry leaves.
Cut the Onion into small pieces and choop green chillies to small pieces.
Grind the coconut and garlic in to a sooth paste,
Whip the yogurt.
Heat oil in a pan add mustard seeds, cumin seeds, green chillies,ginger pieces curry leaves and onion. Stir for a while and then add the turmeric powder, methi powder, and salt. Now add the coconut and a cup of water. Cover it and cook for a few min..
When cooked well, switch off the stove, and after a while add the yogurt to it, stir well. (Do not add yogurt when it is very hot. And don't boil it) It's ready to use.
Serve with plain rice

KAALAN RECIPE MARATHON

2009-05-16T09:35:00.000-07:00

KAALAN a kerala delicocy,I love to have this curry with hot plain rice, andI got this recipe from my friends mom who lives in tiruvanantapuram long back when Iwent to there place aunty made this for lunch one day . and I was behind her for the recipe so sweet she is, again she made this in front of me and I got the recipe THANK YOU SO SO MUCH lakshmi aunty.

INGREDIENTS:----
Half ripe banana-- 2 no cut in to 1 inch pieces
coconut 1/2 cup
curd -- 1/2 cup
green chillies -- 2 no
cumin seeds -- 1/4 tea sp
turmaric powder -- 1/4 tea so
fenugreek seeds -- 3-4 seeds
mustard seeds -- 1/4 tea sp
dry red chillies -- 3-4
water --- 1 cup
salt to taste
coconut oil -- 1 tab sp
a few curry leaves

METHOD:---

Cook banana in water and turmeric powder for 5 min.
Grind coconut ,cumin seeds, green chilli in to a coarse paste with curd and add this coconut paste to banana and switch of the flame, cover and leave for few sec so that it will become warm(please don't boil it if you boil the curry after add the curd then curd will get curdle that won't give a good look to the curry but taste won't change)
now if you want add a little water and mix well
Heat coconut oil in a pan add mustard seeds.dry red chillies and then add fenugreek seeds fry till goldean and add curry leaves then add this to KAALAN(banana mixture) mix well
Serve with hot plain rice
one thing I want to share with you all about coconut oil If you cook coconut oil in aright way that will give very very nice aroma to your curryes
If you dont like coconut oil you can use any other oil as you like
And you can use other veges like pumpkin,yam drumstick

KADALA CURRY RECIPE MARATHON

2009-05-16T09:33:00.000-07:00

Kadala ( black chana) 1 cup
Onions 2 nos
Clove 4 nos
Cinnamon stick 2 inch piece
Small onion 5 nos
Ginger crushed 1/4 tsp
Garlic paste 1/2 tsp
Chilly powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Grated coconut 1/2 cup
Curry leaves a few
Salt to taste
coconut oil – 1 tab sp

Wash and Soak Kadala (black chana) overnight. Cook in a pressure cooker,for 4 whistles.
Heat oil in a pan. Add cinnamon, clove and then add grated coconut and fry till coconut turns to brown in colour.
Add small onion, Ginger and garlic paste, chilly powder, turmeric powder and coriander powder. Allow it to cool and grind to a fine paste.
Heat oil in a pan. Add sliced onion, and fry, till the onions turn brown. Add few curry leaves and the grind masala and fry.
Then add cooked Kadala with water. Let it boil, till the gravy becomes thick.
Serve hot with puttu.or Appam even this will go very well with plain rice or pulao(plain)

One more easy way to make this Kadala heat oil in a pressur cooker add cinamon, cloves then sliced onion fry for a few min. now add ground paste, Kadala, salt add 1 cup water and cover pressur cooker and cook till 4-5 whistles

PAZHAM PORI

2009-05-16T09:31:00.000-07:00

Pazham Pori is a sweet dish made with ripe plantains dipped in flour mixed with sugar. This popular snack which we can see usually in road side tea-shops (tatta kadai s)in Kerala . It is easy to prepare and it goes well with a cup of tea. Here goes with the recipe of delicious Pazham pori
Ingredients:----
1---- ripe plantain (Nendram Pazham)
1---- cup plain flour/ all- purpose flour/ Maida
½ cup--- sugar
1/4 teasp---- turmeric powder
A pinch of salt
Oil for deep frying
Peel plantains, cut is two halves, and slice each halves into four to six slices. From One plantain I got 10 pieces .
Mix flour with ½ cup water to make a smooth batter, add sugar, turmeric, and salt.

PESARA PAPPU PAYASAM

2009-05-16T09:30:00.000-07:00

Green gram dal (cherupayaru parippu, moong dal)---1 cup
Thick coconut milk --- 1 cup (you can use canned coconut milk also if you are using that it will take 1/2 can)
ripe banana --1no.(small varietie)
ghee -- 3 tea sp
Jaggery -- 3/4 cup grated
Cardomom powder -- 1 tea sp
Cashew nuts and raisins a few
METHOD:----
Heat ghee in a pan add cashew nuts and raisins and fry till golden colour remove and keep a side.
Now add moong dal (cherupayaruparippu) to the same ghee and fry till light red in colour.then add enough water to the dal and cook till very soft
now heat jaggery with a verry little water just melt the jaggery and add this to cooked dal, and mash well with hands or use a potato masher(dont grind in a mixee or a blender).
Now add coconut milk and alow it to boil
Mash well the ripe banana with little coconut milk and cardomom powder and add this to boiling Pradhaman mix well and alow it to boil for 2-3 min
Now add rosted cashew nuts and raisins mix well.
Serve hot or cold.

PAALAPPAM

2009-05-16T09:28:00.000-07:00

Rice --- 2 cups
Thick coconut milk --- 1/2 cup
thin coconut milk --- 2 cups
cooking soda -- 1/2 tea sp
cream of rece --- Rice rava(fine not Idlirava)--- 2tab sp for this soak 1/2 cup rice and remove water and dry in shade and grind in to a fine rava(dry)
Water ----1/2 cup
Salt to taste.
soak 2 cups rice in enough water for 4 hours and remove the water and spread rice on a white cloth dry in the shade,then make a power
normaly I use coconut water for fermentation in 1/2 cup coconut water add 2 tea sp sugar and leave aside for 1 day then add this to the batter or can use dry yeast
Dry yeast 1/2 tea sp
Warm water ---2 tab sp
Sugar -- 2 tea sp
Dissolve sugar and yeast in warm water leave a side for 10-15 min. or till it foams.
In a heavy bottom pan take rice rava and water mix well and cook in alow flame till it become soft and leave aside
In a other big bowl add (make sure that this bowl is much more enough for fermentation the batter should not over flow)in this bowl take cooked rice rava,thin coconur milk mix well and add rice flour to this and mix well to make a fine paste.(for this process you can use electric blender or eggbeater) beat for 20- 25 sec. then add yeast mixture mix well now add thick coconut milk mix once again well (don't use electric blender after adding the yeast just mix with a spoon )this should be like a ootappam consistency and leave it for fermentation for over night or for 6-8 hours
Now next day moening or after 8 hours add cooking soda mix well, heat a Appam pan in mediun flame pour 11/2 ladle batter and just turn the Appam pan with your hands(holding the both side handles) in a clock wise motion spread the batter in to a circle and bring the left over batter in to the center and cover with lid and cook 3-4 min.(don't flip the Appam)
Rmove and serve with STEW
But I like to have this with even kadalacurry yummmmm......
Enjoy your break fast.

MAAMPAZHA PULISSERI (RIPE MANGOES IN YOGURT GRAVY)

2009-05-16T09:26:00.000-07:00

Maampazha Pulisseri is a sweet, sour and spicy sauce which is made with ripe mangoes and yogurt and a very good combination with rice, especially with Kerala rice. Pulissery is a simple yogurt dish which is prepared regularly in every kerala home, pulissery can also be made with different vegetables like okra, pine apple, plantain, but here I made it with ripe mangoes. April – June is the season for King of the fruit s, April- May is the starting time for mangoes, and it's time for pickles in every Indian home, in the middle of the May the mangoes starts lightly ripening, and this mangoes are the best choice for the pulissery with there sweet and sour taste, especially those small verity ripe mangoes goes very well with this gravy. During the season this dish will be the main item in every kerala kitchen.Some people makes this with coconut milk insted of yogurt but I like this with verry little soured yogurt that tastes divine. And here is the recipe………..
Photobucket

INGREDIENTS:----

Ripe mango --- 1 cup cut in to pieces (if you can get small ripe mangoes the cut in to half and remove the seed in side that tastes divine)
Yogurt – 1 cup
Coconut --- 1/2 cup
Cumin seeds – 1 tea sp
Green chilies – 4 (according to your taste)
Turmeric powder – 1/2 tea sp
Chili powder – 1/4 tea sp
Salt to taste
Oil – 1 tab sp preferably coconut oil
Mustard seeds --- 1/2 tea sp
Fenugreek seeds – 1/4 tea sp
Curry leaves --- 10 – 12
Red chili s --- 2 broken
Photobucket

METHOD:-----

1. Grind coconut, green chilies, and cumin seeds with little water in to a smooth paste and leave it a side.
2. Cook mango pieces with turmeric, red chili powder with 1 cup of water cook till mango pieces become soft, mash half mango pieces with a fork.
3. Now add ground paste and bring it to a full boil. When it starts boiling switch off the flame and add yogurt immediately (whisk the yogurt before you add it to mango mixture) add salt to taste and mix well.
4. Now heat oil in a pan add mustard seeds and let them popup then add fenugreek seeds, broken red chilies, curry leaves and let then fry for a while then add this seasoning to Maampazha pulissery mix well and serve.
5. Serve with rice and any vegetable stir fry (but should be taste great with any kerala style vegetable stir fry like kovakka Mezhukkupuratti, pavakka thoran or vendakka mezhukkupuratti I prefer that) .

MEEN MOILEE - FISH IN FRAGRANT COCONUT MILK

2009-05-16T09:24:00.000-07:00

This fish curry is a traditional Kerala recipe which is cooked in fragrant coconut milk with a mild taste. And this curry is my hubby s hot favorite.
INGREDIENTS:----
Fish --- 1 kg (I used pomfret)
Lemon juice --- 1 tea sp
Green chilies – 3 sliced
Onion – 2 medium sliced
Ginger --- I inch piece sliced
Garlic – 5 cloves
Curry leaves --- 10 leaves
Cumin seeds --- 1/2 tea sp
Cinnamon – 1 inch piece broken
Cardamom – 2 no
Cloves – 4 no.
Lemon juice --- 1 tab sp
Thick coconut milk – 1 cup
Coconut oil --- 2 tab sp (if you don't like coconut oil you can use any other oil you like)
Salt to taste
Red chili powder --- 1/4 tea sp
METHOD:----
1. Clean and cut the fish in to medium size pieces, and wash for 5-6 times then marinate with salt, 1 tea sp lemon juice, red chili powder apply well and leave a side for 2 hours.
2. Now heat oil in a pan add cloves, cardamom, cinnamon and cumin seeds and fry till light brown then add sliced onion, green chilies, ginger and garlic, curry leaves and fry for 1 min.
3. Now remove cardamom, cloves and cinnamon (adding this spices for only aroma by this time they leave there aroma in to the curry If you like you can leave them in the curry also)
4. Add 1/2 cup water to the onion and bring to a full boil.
5. Now add fish pieces cover and cook for 5 min.
6. Remove the lid and add coconut milk heat for a few sec.
7. When it starts to boil add lemon juice and remove from the fire
Garnish with tomato slices and serve with hot red rice (Kerala rice, rosematta rice)
Enjoy your meal

SET DOSA AND SAAGU

2009-05-16T08:36:00.000-07:00

For set dosa:-----
Raw rice –1 cup
Par boild rice – 1 cup
Urad dal --- 1/2 cup
Salt to taste
Toor dale – 1 tab sp
Fenugreek seeds – 1 tea sp
METHOD:----
Soak both rice and dal in enough water for 4 hours and grind in to a smooth batter with adding some water this should be like oothappam batter consistency.
Now leave it for over night to ferment.
Next day morning add salt to taste mix well and make set dosa s.
Heat a dosa pan and pour 2 laddle full batter on it and don't spread it just pour the batter and leave to cook .
This should be like a thick pan cake,drizzle some oil on the edges and let it cook for 2 min and then flip the other side and cook till slightly rosted this will take less then 1 min.
Serve hot with saagu and coconut chutney.

For saagu:---
Mixed vegetables – 1 cup (I used carrot,green bell pepper potato,chow chow)
For masala:--
Coriander seeds – 1 tea sp
Poppy seeds – 1 teasp
Cinnamon – 2inch stick
Cloves – 2
Red chili s – 2-3
onion ---1 small chopped
METHOD:----
Roast all above ingredients and grind with 2 tab sp coconut and 2 tab sp roasted chick peas(porikadali,putnalu,chutney dal)add alittle water and grind in to a smooth paste
Heat 1 tab sp oil in a pressur cooker add ground masala and fry till oil leaves the sides
Now add the vegetables and salt to taste 1/2 tea sp turmeric powder mix well and add 1cup of water and cook till 2 whistles.
Remove and serve hot with set dosa,dosa,chapathi and idli also

VANGI BATH KARNATAKA STYlE

2009-05-16T08:31:00.000-07:00

Vangi bath is a Karnataka special and is a fll meal itself.In Karnataka it is prepared with the long green variety of brinjals but Ididn't get that veriety here so I used the normal brinjals

And here is the recipe

FOR VANGI BATH POWDER IN KARNATAKA style............

Coriander seeds -- 1tab sp
Chana dal -- 1 tab sp
urad dal --- 1tab sp
poppy seeds --- 1/2 tea sp
seasame seeds -- 1 tea sp
cloves -- 2 no.
Cinamon --- 1/2 inch stick
Red chillies --- 2-3
Dry coconut -- 2 tab sp
oil -- 1 tea sp
Heat oil in apan and fry all above ingredients till light brown colour and make powder and store in a air tight container.

RICE --- 1 cup
Wash and soak rice in water for 10 min then cook till done and let it cool
Brinjals -- 200gms cut in to 1 inch pieces
potato -- 100 gms peel the skin and cut in ti 1 inch pieces
capsicum --- 1 small cut in to small pieces
Mustard seeds --- 1/2 tea sp
pea nuts --- 1 tab sp
salt to taste
turmeric -- 1/2 tea sp

METHOD:-----

Heat oil and add mustard seeds and let them pop up then add pea nuts fry till golden colour then add potato pieces and let them cook till tender, then add brinjal pieces and fry till almost done

Now add capsicum piecea and fry for few min. then add turmeric powder.salt to taste,vangi bath powder and fry for few more min (if you like you can add 1 tea sp tamarind paste or 1 te sp lemon juice to this).

Now add cooked rice and mix well.
serve hot with any raita or any thin you like.
I like to have this as it is no side dish
and avery good choice for lunch box.

UKKARISIDA AKKI ROTI & HEEREKAYI PALYA

2009-05-16T08:26:00.000-07:00

For UKKARISIDA AKKI ROTI:--------

Rice powder --- 1 cup
Water ---- 2 cups
Salt to taste
Boil water in a pan add rice flour and salt don't mix cover and leave in alow flame for 6-7 min
this time keep an eye on it water will boil and overflow keep removing the lid for every few min.
now switch off the stove and mix the flour with a spoon let it cool for some time
then knead in to a soft dough and make small balls and make chapathis
heat a tava and roast the roti s (if you like can add oil when frying the roti s
and serve hot with palya
Heerekayi palya-----Ridge gourd stir fry----- Beerakaya kura ----- turai subji
this is a very good combination with akki roti or any other roti s or even with hot plain rice and here is the recipe.............
Ridge gourd --- 2 no. cut in to 1 inch pieces
Turmeric powder -- 1/2 tea sp
curry leaves a few
oil -- 1 tab sp
Salt to taste
Sambar powder --- 1/2 tea sp
Mustard seeds -- 1/2 tea sp
For palya podi:-----
Grated coconut --- 2 tab sp
Red chillies -- 3-4 (or according to your taste)
cumin seeds --- 1 tea sp

Dry roast red chillies and cumin seeds in a fry pan and grind in to a powder first and then add all other ingredients and grind in to a coarse powder.
Heat oil in pan and add mustard seeds let them popup add curry leaves
Now add ridge gourd pieces and cook till ridge gourd become soft.
stir 3 more min.now add little water mix once and add masala powder sambar powder, turmeric powder, salt to taste mix well and cover with a lid and cook for 5-8 min
mix well and remove from fire cover and leave for few min. coverd, then serve hot with akkiroti.

A KONKANI SPICY POTATO CURRY

2009-05-16T08:22:00.000-07:00

BATATE SONG is an amazing KONKANIdish.It has a nice spicy,tangy flavour and it is very easy to make. And you can enjoy this with plain rice or with chapathi s

And here is the recipe....................

INGREDIENTS:----
Potatoes --- 2 cut in to cubes
Onions ---- 2 chopped
Turmeric powder --- 2 tea sp
coriander powder --- 1 tea sp
Fenugreek seeds --- 4-5
Tamarind pulp --- 2 tea sp
Red chilies --- 5-6
Salt to taste

dry roast red chillies and Fenugreak seeds and grind with coriander powder, coconut and tamarind adding alittle water grind in to a smooth paste.

FOR SEASONING :----

coconut oil --- 1 tab sp
Mustard seeds --- 1 tea sp
A few curry leaves
Tomato ---1 chopped
chopped coriander leaves

METHOD:----
Peeal and cut potatoes in to cubes and cook then in enough water for 15 min. and leave a side.
Heat oil in a pan add mustard seeds let them popup,Then add curry leaves, add choped onion and fry till soft and then add chopped tomato and turmeric powder cook till tomato become soft.
Now add ground masala and salt to taste,and fry for 2-3 min, then add cooked potatoes add 1 cup water and mix well and let it boil for 5-10 min.

DAALI THOY GOAN STYLE

2009-05-16T08:20:00.000-07:00

Konkani s they have abeautiful,aromatic,very delicious cusine.Some of the recipes from therecusine like this daalithoy is very tastey and good for helth also.andthis daalithoy is one of my fav. from Konkani cusine and very comfortfood too. Daali thoy is the most basic and most loved dish in KONKANcusine. This recipe is in Goan style,nothing more different betweenmangalore konkani daalithoy and a goan daalithoy in goan style they uselots of curry leaves in seasoning and 2 tab sp coconut milk.any wayhere is the recipe for GOAN STYLE DAALITHOY INGREDIENTS:---
Toor dal --- 3/4 cup
Thick fresh coconut milk --- 2 tab sp
Ginger --- a small piece
Green chillies --- 2-4
Red chillies --- 2
Mustard seeds --- 1/2 tea sp
Asafoetida -- a pinch
curry leaves --- 2-3 strings
Sugar -- 1/2 tea sp
Ghee
salt to taste
METHOD:---
Cooktoor dal with finely chopped ginger and green chillies and cook tillsoft.(dont add turmeric to this dal this dal should be in whitishcolour,Traditionaly they wont add turmeric to this)
mash dal little and add coconut milk, salt and sugar mix well.
Heatghee in a small pan add mustard seeds let them popup then add brokenred chillies,curry leaves, asafoetida and add this to daali toy
Serve hot with rice.

MAMIDIKAYA PULIHORA [ Green Mango Rice ]

2009-05-16T08:15:00.000-07:00

Thisis the another version of pulihora what I prepare with green rawmangoes specialy we andhra people make this rice on ugadi day.This isour telugu new year day we celebrate this day as a first day of ourtelugu callender, and that is the season starts for mangoes.That freshmangoes give a very tangy and best taste to the rice

INGREDIENTS:-

11/2cup--sonamasoori rice

1medium size-raw green mango

3no.-green chillies-cut in to lenthwise

1tebsp--bengal gram

ground nus-1/4cup

dry red chillies-4

mustard seeds-1tesp

green chilli and ginger paste-1teasp

cashews--10no.

oil---1tebsp

turmeric powder-1teasp

asafoetida--1/2teasp

salt to taste

METHOD:-

1.cook rice with turmeric and spread in a big plate.[cook rice with 3cups of water]

2.peal outer skin and grate mango and mix with green chilli and ginger paste and keep a side.

3.heat oil in a pan add mustard once mustard popup add ground nuts,channa dal cashews and fry till red colour.

4.now add green chillies,red chillies ,mango mix ,asafoetida stir fry for3-4 minutes and add to rice.

5.mix well mango mixture and rice to combine all the ingredients, mix well togather

mango rice is ready to serve,serve hot with curd and pickle.

MANGO CURD PUDDING

2009-05-16T08:14:00.000-07:00

BeforeIuse to make this curd pudding plain suddenly I remember that my dadwill eat mangoes with curd or curd rice.When Iwas thinking about thatIgot this idea I tryed it dought fully whether it work out or not Idont know but it came out wery well and it tastes vv.good.Ihope youpeople like it and the recipe is

INGREDIENTS:-

condensed milk--11/4cup

yogurt----1cup

milk---1cup

mango pulp-1/2cup

mango peaces-1/2cup[bite size]

cordomom powder-1/2teasp

no need to add sugar condence milk sweet is enough if you want more sweet you can add 1/4 cup sugar.this recipe is another entry for siri's frozen -yogurt-cool-summer-event

METHOD:-

Heatmilk and keep a side .take condence milk and curd in a bowl and mixthem well .Then add mango pulp and milk mix it well and add mangopeaces .pour in to abowl and seetm cook for 1/2 hour after 1/2 houtopen it and see ,if it is not done again you can keep it for another 15min.

MANGO PAYASAM

2009-05-16T08:10:00.000-07:00

Agreat melt in the mouth,Summer treat with mango flavor along with thecreamy texture,makes this fruity dessert a pure comfort food

1-cup-ripe mango puree

a few mango pieces for garnish

1/2 lt--whole milk[if you want you can use low fat milk also

1/3 cup-Basmathi rice

4-tebsps-sugar

1teb-ghee

10-cashew nuts

10-raisins

1/2tesp-cardomom powder

1/2 cup-condenced milk

If you like you can add mango essence

a pinch of saffron

How to make:-

washand soak rice in a little water for 15 min. then cook rice with 1/2lt.milk.Stirring continuously,let it cook till rice become very soft

Now add sugar and go on stirring till mixture thickens.Remove from heat and cool it

Fry cashew nuts and raisins in ghee and add to the rice mixture

Now add condenced milk and mango puree and cardomom powder mix well

Spice Brinjal Gravy

2009-05-16T08:00:00.000-07:00

Ingredients

small brinjal 12
mustard oil 1/2 cup
cloves 4
bay leaves 2
asifotide pinch
jeera [cumin seed] 1tsp
fenugreek seed 1tsp[powder]
mustard powder 11/2 tsp
sounf powder 1tsp
dhania powder[coriander seeds powder] 1tsp
chillipowder 2tsp
termeric powder 1tsp
dry mongo powder 2tsp
salt as per

Directions

1] wash and cut brinjal from center into 4,[whole
2]mix all the above ingredians and mix well and stuff in to the brinjals and keep aside
3]fry oil add bay leaves,cloves,asifotide and add brinjals and fry on low flame till oil floates up.serve hot with rice.

Butter Chicken

2009-05-16T07:58:00.000-07:00

ngredients

700 gm: Raw chicken

Marinade

½ kg: Curd
1 tsp: Ginger garlic paste
1 tsp: Red chilli powder
Salt to taste

Gravy

100 gm: White butter
½ kg: Tomato (pureed)
½ tsp: Black cumin seeds
½ tsp: Sugar
1 tsp: Red chilli powder
Salt to taste

To Prepare Chicken

100 gm: Fresh cream
75 gm: White butter
4-5: Sliced green chillies
½ tsp: Crushed fenugreek leaves

Method

For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
Forthe gravy, heat white butter in pan. Add black cumin seeds, tomatopuree, sugar, red chilli powder and salt. Mix it well.
Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
Cook till chicken is done.
Butter Chicken is ready to eat.
Serve hot with rice or naan.

Cauliflower and Potato Curry

2009-05-16T07:55:00.000-07:00

Ingredients

cauliflower,1
potatoes 2
onions sliced 2
tsp whole cumin 1tsp
tsp coriander powder 1 tsp
dried red chilies 4
tbsp garlic-ginger paste 2tsp
tsp chili powder 1/2 tsp
salt to taste
tsp turmeric 1tsp
fresh green chilies 2
chopped coriander
oil 1/4 cup
water1 cup

Directions

1]Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix.
2]Add the onions and stir occasionally, until golden brown.
3]Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes.
4]Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture.
5]Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes.
and serve

Fish Fry

2009-05-16T07:51:00.000-07:00

Paste ingredients:
1. Chilli powder – 2 tbsp
2. Pepper powder – 1 tsp
3. Turmeric powder – 1 tsp
4. Cumin seeds – 1 tsp
5. Coriander seeds – 1 tsp
6. Onion (small) – 1 (chopped)
7. Garlic flakes – 2
8. Ginger – 1 inch piece
9. Curry leaves – 6
10. Salt – to taste

Preparation:

Clean and wash the fish pieces.
Drain the water completely.
Now make a paste with paste ingredients.
Marinate the fish pieces with the ground paste.
Marinate for 1 or 2 hours.
Keep preferably in the refrigerator.
Take a heavy bottomed pan and heat with 3 tbsp of oil.
Now add the marinated fish pieces and cook on low flame for 8 to 10 mins.
Be careful the fish doesn’t burn.
Flip over the fried fish and cook on low flame for 5 to 7 mins.
Remove the fried pieces from the pan.
Serve hot as a side dish

Mixed Vegetable Curry

2009-05-16T07:49:00.000-07:00

Ingredients

Potato - 1[cut]
Yellow Capsicum - 1 (cut to thin slices lengthwise)
Red Capsicum - 1 (cut to thin slices lengthwise)
Carrot - 1 (cut into cubes)
Green peas - 1 cup (boiled)
Cherry tomatoes - 7 (cut into two halves)
Onions - 4 medium size (sliced lengthwise)
Cloves - 5
Elaichi - 1 (cardamom pod)
Cinnamon stick - 1 inch
Ginger - 2 inch
Garlic pods - 2
Bay leaves - 3
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Butter/Heavy Cream - 1 tbsp
Water - 1 cup
Salt to taste
Oil - 2 tsps
Coriander leaves - 1 sprig (finely chopped for garnish)

Directions

1. Pressure cook vegetables in 2 cups of water till 3 whistles
.2.Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and frytill soft and light brown in color. Remove from flame, allow to cooland grind to smooth paste along with cloves, cinnamon, cardamom, gingerand garlic. Set aside.
3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.

5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 mts on medium flame.
6. Add boiled vegetables, green peas, cherry tomatoes and mix well.
7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. garnish with coriander leaves and serve hot

Chicken Drumsticks Fry

2009-05-16T07:47:00.000-07:00

Ingredients:
2 drumsticks
3 medium sized onions
2 chillies
2 tp jeera powder
2 tp dhaniya powder
1/2 tp turmeric
salt to taste
oil and coriander for garnish

Process:
1.Cutthe drum sticks to required size horizontally and presuure cook themfor one whistle along with water,salt and turmeric(more than 1 whistlemakes them too soft).
2.Drain the water and keep the drumsticks aside.
3.Take a kadai put 2 to 3 tp of oil.when oli is heated,put chopped onions and chillies.
4.when onons turn golden brown,add the above drumsticks.
5.Now put jeera powder, dhaniya powder and add required amount of salt.
6.Cook for sometime untill raw smell is gone.
7.Garnish with coriander and serve with hot rice

CHICKEN KORMA

2009-05-16T07:43:00.000-07:00

Chicken-1/2 pound
Onion- 1 medium(chopped)
Tomato-3 medium(chopped
Ginger garlic paste-2tbsp
Green chilli-5
Turmeric powder-1/2 tsp
Chilli powder-2 tsp
Garam masala-1tsp
Coriander leaves-1/4 cup(chopped)
Water
Salt to taste
Oil
Grind to paste
Grated coconut-1/2 cup
Poppy seed-2tsp
Jeera-1tsp
Cashew-5
Water
For seasonning
Cinnamon-1 stick
Cardamon-2
Fennel-1tsp
Clove-2

Methods

Wash the chicken and set aside.
Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves.
Saute onion till transparent then add ginger garlic paste and green chilli,fry till raw smell goes off.
Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken to simmer for 15 minutes.
Keep it in low flame and add the ground coconut mixture,simmer for about 5 minutes,remove from the heat.
Serve hot with any varity rice,roti..etc.

MuttonPulusu Gravy

2009-05-16T07:41:00.000-07:00

Ingredients:
1. Mutton- 500gms (cleaned)
2. Dry/Fresh Coconut- 30gms
3. Cloves (Lavanga)- 3
4. Patta- little
5. Ginger- 2 inch
6. Garlic- 1 full (medium size)
7. Onion- 2 (medium size)
8. Tomato- 3
9. Dhaniya (Coriander) Powder- 1 Spoon
10. Chilly Powder- 1 Spoon
11. Pepper Powder- 1 Spoon
12. Coriander Leaves- 1/2 cup
13. Curry Leaves- 10
14. Turmeric- 1/2 Spoon
15. Lemon- Half piece
16. Jeera- little
17. Salt (Taste enough)
18. Oil

Procedure:
1. Cut Mutton into medium size pieces (it should not be very big pieces).
2. Wash it neatly.
3.Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it andkeep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is veryhard kepp it for some more time. Mutton should be cooked smoothly)
4. Meanwhile prepare masala.
Preparation of Masala:
5.Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, CorianderPowder, Chilly Powder, Coriander Leaves, and one Tomato and grind allthese smoothly.
6. If required add water while grinding. Preparation of Curry:
7. Take thick bottom container.
8. Pour three Spoons of Oil and heat.
9. Add jeera, curry leaves, onion pieces. Fry it.
10. After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.
11.Then add the prepared masala and roast it on low flame, if required addlittle water, roast it until oil appears on the top.
12. After that, add mutton pieces and water. Boil it until the masala is cooked (oil appears on the top).
13.At the end, add coriander leaves, lemon juice and pepper powder, keepit for five minutes on flame. (Gravy should not be too watery or toothick)
14. Now your spicy, delicious Andhra style mutton curry is ready

Mushroom Curry

2009-05-16T07:38:00.000-07:00

Ingredients:

white or button mushrooms- 1 pound
firm tofu (cut in to quarter inch pieces and deep fried)- 1/2 pound
frozen green peas- 1/4th cup
medium onion- 2
green chillie- 1
ginger garlic paste- 1/4th tsp
cashew (grind to a smooth paste with some water)- 1/4th cup
large tomato- 1
tomato paste- 2 tsps
coriander (dhania) powder- 1/4th tsp
garam masala- 1/4 th tsp
red chillie powder- 1/2 to 1 tsp
green cardamom and cloves (grind it using a mortar)- 2 each
cinnamon stick- 1/2 stick
cilantro (coriander)
lemon juice and salt

Procedure:

Cut each Mushroomto four pieces and keep it on a side.
Now in a skillet add four tsps of oil, cinnamon stick, green chillieand onion. Cook until onion becomes soft, then add the ginger garlicpaste and the dry spices (marked 10 through 13).
Cook just for a minute and then add the tomato paste,chopped tomato and half a tsp of salt. Cook for 5 to 7 minutes.
Add the cashew paste with one cup of water and another half teaspoon of salt. Bring it to a boil.
Add the Mushroom, green peas and simmer the curry for ten minutes in med-low heat.
At last taste, re-season it and add the fried tofu with chopped cilantro and some lemon juice.
Let the curry sit for ten minutes before serving, it helps all the ingredients to blend and come together.
Serve the mushroom tofu curry with nan or paratha and some onion and lemon on the side.

Dosakaya curry

2009-05-16T07:36:00.000-07:00

Ingredients:
Dosakaya(cucumber): 250gms
Tomotos: 3
onion: 1
chillies: 2
salt: 1 tsp

turmaric powder: 1/4 tsp
red chilli powder: 1 tsp
coriander leaves
for popu:
oil: 2 tsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
curry leaves for taste: few

Method:

Heatoil in a pan. Add chana dal, urud dal, cumin seeds, mustard seeds. Waitto splutter. Add red chillies and few curry leaves .

Add choped onion, chillies and mix for two minutes.
Add choped cucumber, tomotos. Cook covered and mix occasionally for 10mts.

Add turmaric powder, salt, chillipowder and cook covered with low flame until water dry out.
Add coriander leaves.
may add drumsticks with cucumber.

Hydrabadi Biryani

2009-05-16T07:33:00.000-07:00

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required.
Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Masala Paste
Cashewnuts-1 tbsp.
Small onions-7.
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2
Coriander leaves

Method
For masal paste fry the all the ingredients in 2 tbsp oil & grind with a bunch of coriander leaves.
Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces.
Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender.
Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed.
Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well.

Hyderabadi Pucci Biryani

2009-05-16T07:30:00.000-07:00

Ingredients:
Basmathi 400 Gms
Chicken 1 kg (Cut into 8 Pieces)
Onions (sliced) 100 Gms
Onions (chopped) 100 Gms
50 Gms
Ginger paste 5 Gms
Garlic Paste 5 Gms
Pepper corns (crushed) 5 Gms
Mint leaves (chopped) 2 springs
Saffron a pinch
Milk 2 tbsp
Cardamom 4
Cinnamon 1" piece
Cloves 4
Shajeera ½ tsp
ghee 100 gms
lime 1 large
Salt to taste
Tomatoes 2
Garam masala Powder 5 Gms
Red chilli powder 5 Gms

Directions:

Cleanthe chicken and marinate it with yogurt, garam masala powder, 1/3 ofthe chopped onions, ½ tspn ginger & garlic paste, crushedpeppercorns, lime juice and ½ tspn of salt, for 90 Mins.

Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.

Addone clove, one cardamom and ½ the cinnamon to the boiling water. Addthe soaked rice and allow to boil for a few mins. Once the rice is halfdone add 1 tspn oil and salt. Drain and keep aside.

In athick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Addshahjeera and the cardamom, cinnamon and cloves, sauté for a minute.

Add rest of the chopped onions, sauté, then add the ginger and garlic paste.

Addthe chopped tomatoes and the red chilli powder, sauté till it isslightly cooked. Then add the marinated chicken without the marinade.Stir-fry for a minute.

Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.

Remove half the curry from the vessel; spread half the cooked rice over the curry inthe vessel, garnish with chopped mint leaves and deep fried onionslices.

Place the second layer of curry over the rice andspread the remaining rice over it. Garnish with mint leaves anddeep-fried onion slices. Pour ghee on the edges of the layered biryaniso that seeps inside.

Seal the container with dough so thatthe steam does not come out. Cook on low flame for 10-15 minutes. Analternative method is that a griddle is put on the flame and thebiryani container over it with a weight on top. Or the container can beput in an oven and baked for 10-15 mins on medium heat.

Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha.

Rainbow Eggs Cake

2009-05-16T07:18:00.000-07:00

Ingredients
1 cup cake flour
½ teaspoon baking powder
1/8 teaspoon salt
2 tablespoons melted butter
¼ cup castor sugar
1 egg
1 tablespoon water
3/4 teaspoon SP* (see Note)
1½ tablespoons milk
1/8 teaspoon Vanilla essence
8 egg shells

Sift cake flour, baking powder and salt 2 times together. In the work bowl of a food processor, bring in sugar, water, SP, egg, milk and vanilla essence, use metal blade, process until well blended. Add flour mixture and process until thick and pale. Pour melted butter through the feed tube while the machine is running and blend for a few seconds. Mix parts of the batter with green and pink colour. Spoon one coloured batter into egg shell, ¼ each. Put eggs in coffee cups. Place cups in ring. Microwave at Medium (360 Watts) for 30 seconds (4 eggs) Cover the baked cake part of shells with aluminum foil. Add another coloured batter on top. Leave ½" space under the edge. Microwave at Medium for 40 seconds (4 eggs) Cool and shelted. Coat the cakes with melted plain chocolate. Decorate as desired.

Apple Rolls

2009-05-16T07:15:00.000-07:00

Ingredients
Dough
3 cups all-purpose flour
1 tbsp. active dry yeast
½ cup warm milk
¼ cup warm water
2 tbsps. castor sugar
1 egg
1 tsp. salt
¼ cup butter, melted
2 drops yellow food coloring
½ cup coffee cookies, finely ground

Apple Filling
2 green apples, chopped
2 tbsps butter
1/3 cup castor sugar
2 tbsps. water
1 cup red, green cherries and raisins, chopped
½ cup almonds, chopped

Use the Food Processor to knead all ingredients until the dough holds a ball shape. Turn out and knead until smooth. Place in a greased bowl, turn ball over to coat all sides. Boil a cup of water in the microwave oven, place the bowl in microwave oven and let rise doubled in size for 30 minutes. Then punch down, divide the dough in half and roll each into 10-inch square. Spread the apple filling over the dough, roll up squares. Buttered the rolls and coat with cookie crumbs. Place on wax paper, let rise in microwave until doubled in size.
Microwave 2 ½ minutes each at High or until tops spring back when touched.
Let stand for 2 minutes..
To make the apple filling : place all ingredients in a mixing bowl, mix well.
Microwave 30 minutes at High.