Tuesday, October 11, 2011

PONGAL


Rice 1cup
Moong dal1/2 cup
Ginger1”piece (chop finely)
Green chillies4 (chopped)
Cashews10-15
Ghee1/4th cup /4tbsp
Pepper corns1tbsp (grind into coarse powder)
Curry leaves 10-20
Cumin seeds2 tsp
saltto taste


  • Dry roast moong dal in a pressure pan (this step is to avoid raw smell of moong dal)
  • Then mix with rice and wash couple of times.
  • Add 3 cups of water and salt to taste. Pressure cook till rice becomes soft.
  • Allow pressure to release completely. Then add glass water and mix well and keep aside.
  • Heat ghee in a wide pan.
  • Fry cumin seeds, chopped green chillies, chopped ginger, cashews and curry leaves.
  • Add cooked rice and mix well. Turn flame to high and keep stirring. When rice starts boiling add co-arsed pepper corns powder and mix well. Check the salt at this point.
  • Keep stirring.
  • When rice becomes mushy . Off the flame and serve with coconut chutney.

Monday, September 26, 2011

KAKARAKAYI FRY/ BITTER GOURD FRY


Bitter gourd 350gms / 3 cups (thinly sliced) (or) 350gms
Tamarind lemon size
Turmeric 1/2tsp
Salt to taste
Buttermilk in cup curd add 3/4th cup water and whisk well.
Onions 2 (diced)
Garlic 5 cloves
Cumin seeds 1/2 tbsp
Jaggery powder or grated 3 tbsp
Red chilly powder 2 tsp
oil 3-4 tbsp

  • Cut bitter gourd into round and thin slices. Rinse under tap water for couple of times and drain them well.
  • Mix turmeric, tamarind, buttermilk, and salt. Keep on flame.
  • Boil on medium flame until bitter gourd is cooked and all buttermilk is evaporated.
  • In mixer jar add onions, Jaggery, Cumin seeds, little bit of salt , garlic and red chilly powder. Grind to fine paste, without adding water. Keep aside.
  • Heat oil in a wide frying pan. When oil is hot, add boiled bitter gourd and fry them, till semi crispy.
  • Add ground masala paste and mix well (adjust sweet, tangy and spice flavour according to your desired taste)
  • Fry on low flame until it turns into dark golden in color brown (it takes 20-30mins to fry).
  • Serve with rice.




Sunday, September 25, 2011

Dondakayi Gutti Masala / Stuffed Tindora Masala



Dondakayalu / Tindora1/4 kg
Medium sized Onions 2 (diced)
Green chillies2
Coriander leaves2 tbsp chopped
Oil 3 tbsp
Water1/2 cup
Salt to taste
Masala :Groundnuts - 2tbsp
Sesame - 2tsp
Dhaniya - 2 tsp
Khus Khus - 1tsp
Cloves - 3
Cinnamon - small pcs
Cardamom - 1
Ginger garlic paste - 1tsp
Chilly powder - ½ - 1tsp
Tamarind - little

  • Dry roast groundnuts and sesame in a pan. Cool it down and grind into powder along with masalas as listed.
  • Heat tsp oil in same pan. Fry onions and green chillies for couple of mins. Grind this along with masala powder into paste.
  • Remove paste into a bowl and mix chopped coriander leaves and salt. Keep aside.
                                  
  • Wash Tindora and drain them well. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact.
  • Stuff the masala paste in each of the slit tindora as shown in the below picture.
                                   
  • Heat the remaining oil in a pressure pan. When oil is hot arrange tindora’s side by side.
                                  
  • Cook on high flame for 2-3 mins. Turn and cook for another 2-3mins.
  • If any of the  masala left after stuffing, add to tindora and mix well. Fry it for 1-2 mins.
  • Add ½ cup water and check the salt at this point.
                                   
  • Cover with cooker lid and cook on medium high flame upto 2 steams.
  • Allow presssure to release. If gravy is watery, boil till gravy thickens.
  • Serve hot with rice and roti’s.

Thursday, September 22, 2011

FAJITA CHICKEN OMELET



Serving size : 2 persons
Preparation time :20Min's (excluding marination time)

Chicken Breast / Bone less Chicken200 gms (cut into cubes or into strips)
Eggs 6
Medium Onion 1 (diced)
Capsicum (green / red/ yellow)Half piece (chepped)
Cumin seeds powder/ Jeera powder1/2tsp
Chilly powder1/2 - 1tsp
Ginger garlic paste1/2tsp
Pepper powder1/4 tsp
Saltto taste
Milk 2 tbsp
Pizza / Mozzarella cheese (shredded)1/4 cup
Oil2 - 3tbsp
Butter1 tbsp

  • Wash the chicken and drain it well. Add chilly powder, ginger garlic paste, cumin seeds powder, salt and lime juice. Allow to marinate for 30min to 1hrs in refrigerator.
  • Heat 2tbsp of oil in a pan. Add onions and saute it for a while. Then add capsicum and saute it for couple of Min's.
  • Add marinated chicken and cook till chicken is cooked nice and tender.
  • Off the flame and divide it into two portion. Keep aside and keep it warm.
  • In a large bowl mix eggs, pepper, milk and salt.
  • Heat 1/2tbsp butter and 1/2tbsp oil in a wide non stick pan.
  • Pour half the mixture of eggs and spread it or rotate the pan.
 
  • When eggs starts cooking, top half of the omelet with one portion of chicken mixture (as shown in the below picture).
 
  • Sprinkle half the cheese and fold it.
 
  • Allow it to cook on medium flame till egg is cooked and cheese melts.
  • Flip carefully and cook it for couple of min’s.
  • Remove to plate and top with salsa and cream if desired.
  • Serve immediately.
  • Repeat procedure with remaining butter, egg mixture, and chicken mixture.

Thursday, August 18, 2011

ALOO TOMATO GRAVY


Aloo/Potatoes1/4 kg (peel and cut into chunks)
Tomatoes2 medium sized (diced)
Onions2 medium sized chopped
Green chillies4-5 slit
Fresh shredded coconut 1/4th
Poppy seeds1tbsp
Ginger garlic paste2 tsp
Whole garam masala 2  cardamom
4  cloves
1” cinnamon
1  marati mogga/moggu
(into coarse powder)
Mint 15 - 20 leaves
Cilantro 2 tbsp (chopped)
Curd1/4 th cup
Water1 cup
Oil3 tbsp


  • Heat oil in a pressure pan. 
  • Meanwhile, grind poppy seeds and coconut together into fine paste. Keep aside.
  • Fry coarse powdered whole garam masala and mint leaves for few seconds.
  • Then add onions and turn till light brown.
  • Then add green chillies, ginger garlic, coconut and poppy seeds paste and fry till nice and brown.
  • Add potatoes and tomatoes. Mix, cover and cook for 5Min's.
  • Then add curd, turmeric, red chilly powder and salt. Mix and cook for another 5 Min's.
  • Add water and cilantro. Mix and close it with cooker lid.
  • Cook on high flame up to 3-4 steams.
  • Allow pressure to release. If gravy is watery boil for sometime.
  • Off the flame and serve with roti’s and pulavo’s.

Friday, July 22, 2011

PANEER KOBBARI GRAVY (Paneer cooked in coconut milk sauce)




Paneer200 gms (cut into small cubes)
Onions (medium sized)4 (2 chopped & 2 grind to paste)
Tomatoes (medium small in size)4 (grind to puree)
Groundnuts3 tbsp (dry roasted)
Cumin seeds1 tsp
Coriander seeds 1 tbsp (grind to powder)
Ginger1”pcs
Garlic flakes4
Coconut milk2 cups
Red chilly powder1 - 1.5 tbsp
Saltto taste
Turmericpinch
Oil3 tbsp

Things to be prepared first:
  • Process the coconut into a blender (add hot water to just cover all of the meat and blend until finely grated). Strain the milk.
  • Grind two onions into paste. Remaining 2 chop it finely.
  • Grind tomatoes into puree.
  • Grind ginger garlic into coarse paste.
  • Dry roast groundnut and cool it down. Remove the papery skin and grind into powder.
  • Bring water to boiling stage. Add salt and drop paneer cubes and boil it for 5-10 seconds. Drain the water and wash under tape water ( it will remain soft)
Preparation:
  • Heat oil in a non-stick pan. Add cumin seeds and chopped onions. Fry slight and add onion paste and fry till light golden brown.
  • Add ginger garlic paste and fry it for some time.
  • Add tomato puree and cook till oil on sides.
  • Add seasonings, coriander powder and groundnuts powder. Mix well and fry it for sometime.
  • Pour coconut milk, silted 2 green chilies  and ½ cup water. Mix well and bring to boil.
  • When gravy is boiling, add paneer and cook it for another 3-5 Min's.
  • Off the flame. Garnish with cilantro and serve hot with roti’s,pulka’s and poori’s.

Thursday, July 7, 2011

QUICK CHILLY PANEER


Paneer 200 gms (cut into small cubes)
Onions (big)1 (chopped)
Green capsicum1 (chopped)
Red capsicum1 (chopped)
Green chillies2-3 (chopped)
Ginger 1 tbsp (finely chopped)
Garlic 10 flakes (finely chopped)
Curry leaves chopped
Crushed red bell peppers / Dry red chilly’s 1/2 - 1 tsp
Saltto taste
Lime juice1 tbsp
Ajinomoto  (optional)pinch (it enhance the taste)
Food color (optional)pinch (I did not use)
Oil 2 tbsp


  • Bring water to boiling stage. Add enough salt to taste and drop paneer cubes. Allow 5-10 seconds to boil and drain the water. Wash under running tape water and set aside (it keeps the paneer soft)
  • Heat 2 tbsp of oil in kadai. Fry green chillies, curry leaves, ginger and garlic. Then add chopped onions , green and red capsicums and saute it for few minutes.
  • Then add seasonings, color and ajinomotto and mix well.
  • Add paneer and stir fry the paneer in masala.
  • Off the flame and cool it down for few minutes and squeeze lime juice and serve.

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