Friday, December 7, 2012

How to make South Indian crispy Rava Dosa - Recipe for Crispy South Indian Rava Dosa

Rava dosa is very popular south indian crispy and thin flat bread. It is very easy to make as we don't need to grind the batter here. All kids love to eat this because it is crispy and thin like a paper. The batter preparation is pretty quick and should not take much time. But the cooking is little more than ordinary dosa. Now let's see how to make this rava dosa at home.


Ingredients for Batter:

(Our 1 cup measure equals to approximate 100 grams)

1. Maida (all purpose flour) - 1 cup
2. Rava (sooji) - 2 cups
3. Rice flour - 3 cups
4. Water - 7 cups
5. Salt as per your taste.

For Seasoning:

1. Oil - 2 tsps
2. Whole black pepper - 1 tsp
3. Jeera (cumin seeds) - 1 1/2 tsp
4. Green chilli - 2 (chopped)
5. Curry and coriander leaves - some (chopped)

Preparation Method:

1. Add all the batter ingredients together in a big bowl or began and mix it well. The batter should be like a butter milk. If the batter is thick then add some more water, then only the dosa will be thin like a paper.
2. Heat 2 tsps of oil in a small pan and add the whole black pepper. Allow the pepper to crackle and then add the jeera. After jeera is crackled, then add chopped green chilli and curry leaves. Now turn off the stove and put this into the batter mixture and mix it well. Allow this mixture to soak for an hour.
3. Now heat the dosa pan in a medium flame and do the dosa. When you are pouring the batter into the pan the holes have to come then only dosa will come crispy. Otherwise the batter is thick so you need to add some more water and do dosa.



Best Combination:

The coconut chutney is the best combination for this dosa. If you want the dosa more crispy then turn the dosa to other side and cook for a minute.

Wednesday, November 28, 2012

How to make Coconut Rice in South-indian style - Recipe for south-indian Coconut Rice - Recipe for Thengai Sadam


Today we will see the recipe for coconut rice. Coconut rice or Thengai sadam is popular south-indian variety rice. Kids also love this rice. This coconut rice could be made quickly usually less than 15 mins. This could be made for office going people as quick lunch. I still remember when I was a kid, my mom used to prepare this rice for my lunch box. Enough of edification now. Let us see how to make this rice:

Ingredients:

(1 cup refers to 100 grams)

1. Rice - (sona masori) - 1 cup
2. Grated coconut - 3 tsps
3. Green chillis - 3 nos (cut in length wise)
4. Papad - 4 nos

For Seasoning:

1. Oil - 3 tsps
2. Ghee - 3 tsps
3. Mustard seeds - 1/4 tsp
4. Urad dal - 2 tsp
5. Channa dal(split) - 3 tsp
6. Curry leaves - some
7. Asafodita Powder - pinch
8. Salt to taste

Method of preparation:

1. Cook the rice with 2 1/2 cups of water. Transfer the cooked rice into big bowl or besan and sprinkle 1 or 2 tsps of oil on the top of rice.

2. Heat 3 tsps of ghee in a kadai and fry the coconut in the ghee for 2 to 3 mins. Once its ready just keep it aside.

3. Now heat 3 tsps of oil in a kadai and add the mustard seeds. Allow mustard seeds to crackle and the add the split channa dal and urad dal. Once dal gets into golden color, add green chillies, curry leaves, asafodita powder. Once it is ready switch off the stove and pour this into the rice bowl and add the fried coconut also into the rice bowl with some salt.

4. Now mix all together gently.
Note: Fry the papad in the oil and crust the papad into small pieces and add it to the rice finally. Add papad only when you are going to serve the rice otherwise the papad won't be crispy.

That's it now yummy coconut rice is ready!!!


Tuesday, November 27, 2012

How to make South-indian Sambar Powder / Podi - Recipe for South-indian Sambar Powder - Authentic South-indian sambar powder / Sambar Podi

Sambar is very popular dish in south-india and Srilanka. Sambar powder is one of the important ingredients to make a good sambar. At Tanish Kitchen, we provide a recipe for an authentic south-indian sambar powder, using this you can make different kind of sambars.

For different kind of sambars, please do visit this page in TanishKitchen.com

Now let us see how to make a good, authentic and aromatic south indian sambar powder.

Ingredients:

1. Coriander seeds - 2 cups (200 grams)
2. Red Chillis - 1 cup (100 grams)
3. Whole black pepper - 1/4 cup (30 grams)
4. Jeera (cumin seeds) - 1/4 cup (30 grams)
5. Channa dal (split) - 1/4 cup (30 grams)
6. Fennu greek seeds - 10 grams
7. Asafodita powder - 5 grams

There are 2 methods to prepare this sambar powder.

Method 1:

Add all the ingredients in the mixi bowl and grind it nicely.

Method 2:

In frying pan, add the all ingredients, fry it until it comes into golden color. Cool it and grind it nicely.

Tips:
Instead of using asafodita powder we can use whole asafodita. This will give more aroma. Just please keep in mind that, when using whole asafodita powder, we need to fry it with 1 tsp of oil before grinding.

Monday, November 26, 2012

Mixed vegetable Korma - Recipe for mixed vegetable korma - South Indian Mixed vegetable Korma or Curry

This delicious vegetable korma is very healthy as we are adding variety of different vegetables. This korma is a perfect side dish for all kind of rotis, parathas, chappathis and variety rices. Let us see now how to make this delicious korma.


Ingredients:

1. Onion(medium size) - 1 (chopped)
2. Tomato (medium size) - 1 (chopped)
3. Ginger garlic paste - 1 tsp
4. Green beans - 1 cup (100 grams)
5. Carrots - 1 cup (100 grams)
6. Green peas - 1 cup (100 grams)
7. Potato(medium) - 1 (cut into small pieces)
8. Cauli flower (cut into small pieces) - 1 cup (100 grams)
9. Grated coconut - 5 tsp
10. Roasted bengal grams (pottukadalai) - 2 tsps
11. Turmeric powder - 1/4 tsp
12. Red Chilli powder - 1 tsp
13. Garam masala - pinch
14. Corainder powder - 1/2 tsp

For Seasoning:

1. Oil - 3 tsps
2. Whole garam masala -(cinnamon,cordamom,bay leaves,cloves)
3. Fennel seeds -1/4 tsp
4. Salt to taste
5. Curry and coriander leaves - some


Method of preparation:

1. Take a kadai, boil the cut green beans and carrots with some salt and water. Don't cook the vegetables fully, just half cook the vegetables. Once it is ready, keep it aside. If you find the water in the vegetables after boiling, no need to drain it.
2. Add3 tsps of oil in a kadai, allow the oil to heat. Then add fennel seeds and whole garam masala. Once whole garam masala fried, then add the chopped onion with some salt.
3. Fry the onion until it gets soft and then add ginger garlic paste. Allow the paste to fry for 3 mins and then add the turmeric, coriander powder and add tomato.
4. Fry the tomato until it gets soft, once tomato gets soft and then add red chilli powder, spoon of salt. Mix it well. Now add potato, cauli flower to the kadai. Mix it well with gravy.
5. Cook the potato and cauli flower for 2 mins along with gravy. After 2 mins, add half cooked green beans and carrots to the gravy and mix it well.
6. Now grind the coconut and roasted bengal grams(pottu kadali) together in the mixi bowl and add it to the gravy.
7. After adding the coconut paste, mix it well and cook for 5 minutes. Now taste the korma, if you need some more salt, then add.
8. Finally add pinch of garam masala, chopped curry and coriander leaves. Mix it really well.

That's it!!! Now the yummy mixed south indian vegetable korma is ready !!!



Tuesday, November 20, 2012

How to make Spicy Mutton Korma - Recipe for Mutton Korma Spicy - Spicy Mutton Masala Korma

Mutton Korma is a very good combination for all rotis, parathas and dosas. You can also eat with white rice. It is very easy to make. Personally my hubby and kids love this mutton korma. Let us see how to make Mutton korma.

Ingredients:

1. Mutton (goat meat) - 1/2 kg
2. Onion (medium) - 1 chopped
3. Tomatoes (medium) - 3 chopped
4. Green chillies - 2 (cut in lengthwise)
5. Coriander powder - 2 tsp
6. Red chilli powder - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Ginger garlic paste - 1 tsp
9. Grated coconut - 4 tsp
10. Poppy seeds(kasa kasa) - 1/4 tsp

For seasoning:

1. Oil - 3 tsps
2. Whole garam masala(cinnamon, bay leaves, cloves, cordamom)
3. Fennel seeds - 1/4 tsp
4. Curry & coriander leaves
5. Salt to taste
6. Garam masala - pinch

Method of preparation

1. Wash the meat cleanly in the water. Take a pressure cooker, add meat, 1/4 tsp of turmeric powder and salt. Close the cooker and allow the cooker to cook the meat up to 8 whistles in a medium flame.
2. Open the cooker when the pressure gone. Check the meat, it is not cooked then cook for 2 more whistles. Once it is ready, keep it aside.
3. In a mixi bowl, add the grated coconut, green chilli and poppy seeds. Grind this together with some water. Once it is ready, keep it aside.
4. Heat 3 tsps of oil in a medium size kadai and add fennel seeds. Once the fennel seeds got into golden colour and add the whole garam masala.
5. Once the garam masala is fried in the oil, add chopped onion. Fry the onion until it gets soft. Now add the ginger garlic paste and fry it nicely in the oil. It might take 3 mins to fry.
6. After 3 mins, add the tomatoes, coriander powder. Cook the tomato until it gets soft. Now add red chilli powder with some salt. Fry this for about 2 mins.
7. Now add the cooked meat into the pan and mix it well. Allow the mixture to get boiled for 2 mins. Then add grinded coconut paste. Cook this mixture together for about 5 to 7 mins. If the mixture is so thick then add 1/2 cup of water and mix it well.
8. Finally add the pinch of garam masala, curry and coriander leaves. Mix it well.

That's it!! The yummy spicy mutton korma is ready!!!!






How to make coconut Poori Masala - Recipe for Coconut Poori Masala

Ingredients:

Potato - 2 nos (medium)
Onion - 1 medium (cut in length wise)
Tomato - 1 medium size (chopped)
Green chilli - 4 nos
Coconut grated - 4 tsp
Turmeric - 1/8 tsp
Asafodita (hing) powder - pinch
Roasted bengal gram -1 tsp

For seasoning:

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Salt to taste
Curry and coriander leaves - some

Method of preparation:

1. Boil the potato with salt and peel out the skin. Crush the potatoes into small pieces (dont crush the potatoes too much). Once done keep it aside.
2. Heat 2 tsps of oil in a kadai and add mustard seeds. Allow mustard seeds to get crackled and add fennel seeds. Once fennel seeds gets into golden color add onion.
3. Fry the onion for 2 mins then add tomato. Fry the tomatoes until it gets soft then add turmeric powder and asafoedita powder.
4. Add crushed boiled potatoes into the pan and mix it together with onion and tomato.

5. Now grind the coconut, green chilli, roasted bengal gram(pottu kadalai) into the mixi bowl.
6. Add grinded coconut mixture into the pan and mix it well. Finally add some salt, curry and coriander leaves. Allow this mixture to cook for about 5 mins.
That's it!!! The yumy coconut poori masala is ready!!!!






Recipe for Spicy Potato Masala Fry - How to make Spicy Potato Masala Fry - Spicy south indian Potato Masala Fry

This type of potato masala fry/curry is very special. Because in Tamil Nadu this fry is one of poriyals/side items in marriage functions. Let us see how to make this special yet spicy potato curry.

Ingredients:

1. Potato (small) - 4 nos
2. Onion (medium) - 1 (cut in lengthwise)
3. Tomato - 1 small copped
4. Sambar powder - 1 tsp
5. Corainder powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Red chilli powder - 1/4 tsp
8. Asafoedita powder - pinch
9. Garlic - 2 cloves(pieces)

Seasoning:

1. Oil - 2 tsp
2. Mustard seeds - 1/4 tsp
3. Fennel seeds - 1/4 tsp
4. Cloves whole - 2 nos
5. Coriander leaves
6. Salt to taste.

Method of preparation:

1. Boil the potatos with some salt(don't boil too much) and peel out the skin and cut into small pieces.
2. Add all the powders(sambar, coriander, turmeric, red chilli, asafodita) and some salt into potatos and mix them together. Just keep it aside once it is done.
3. Now heat 2 tsps of oil in a pan and add mustard seeds. Allow the seeds to get crackled and add fennel seeds. Once fennel seds got into golden color, add whole cloves and onion.
4. Fry the onion for 2 mins and then add tomato. Allow tomato to get soft.
5.Now crush the garlic, fennel seeds(1/4 tsp) in the mixie bowl and add it to the pan. Fry this mixture for about 2 mins.
6. Finally add the potato into the pan and mix it gently. Fry this potato with onion mixture for about 2 mins and then add coriander leaves.

That's it!! now the spicy potato masala is ready. This curry is the best combination for all variety rices (lemon rice, tamarind rice, curd rice, sambar rice, etc).

Saturday, October 6, 2012

How to make Malai Kofta Gravy - Recipe for Malai Kofta Gravy

Malai kofta is pure north-indian dish. This is very good combination for rotti, paratha and jeera rice. Kids would love this as this gravy is very creamy. Let us see how to make this gravy.

Ingredients for Kofta:

Usually we can make malai kofta with all vegetables like potato, carrots, beans, cauli flower, cabbage etc.I used potato here.


Potato(boiled mash potato) - 1 cup
Mashed Paneer - 1 cup
Green chilli - 2 (chopped)
Cummin Powder - 1/4 tsp
Coriander powder - 1/4 tsp
Minced fried cashews  - 2 tsp
Salt to taste
Coriander leaves - some

For Batter
All purpose flour - 1/4 cup
Water - 4 tsp
Oil to fry

Ingredients for gravy:

1. Oil - 4 tsp
2. Onion -2 small (chopped)
3. Tomato - 2 medium (chopped)
4. Ginger garlic paste - 1 tsp
5. Green chilli - 2
6. Coriander powder -2 tsps
7. Turmeric - 1/4 tsp
8. Red chilli powder - 1/2 tsp
9. Garam masala - 1/4 tsp
10. All purpose flour - 1 tsp
11. Cream - 1/4 cup or milk - 200 grams

Seasoning

1.Cumin seeds
2. Asafoedita (hing) powder - 1/4 tsp
3. Coriander leaves - some

Kofta Method

1. Take a bowl, add all kofta ingredients and mix it properly. (Just like how we prepare chapathi batter)
2. Now divide the mixture into small ball shape or oval shape as you like.
3. In a bowl, add all purpose flour with 4 tsps of water.Mix it well until the batter become smooth.
4. Now heat the oil in a fry pan (medium heat).
5. Once the oil is ready, just dip the kofta ball into the batter & put it in the oil. Fry the koftas until it becomes golden brown. Fry all the koftas until it becomes golden color and keep it aside.



Gravy:

1. Heat 2 tsps of oil in a kadai and add the onion. Fry the onion until it becomes soft. Then add the ginger garlic paste, fry it nicely. After 3 mins add coriander powder and turmeric. Fry it together.
2. Now add the chopped tomatoes. Fry the tomatoes until it becomes soft. Switch off the stove now and cool this mixture for 10 mins.
3. After 10 mins, transfer this mixture into a blunder and grind it nicely. (like a puree)
4. Now heat 2 tsps of oil in a pan. add the cumin seeds. Allow the cumin seeds to crackle and then add the blended mixture into it. Allow the mixture to cook about 10 mins in medium heat.
5. After 10 mins, the gravy will become half in quantity. Now add the milk and all purpose flour in a bowl and mix it together.
6. Just add this milk and flour mix to the gravy and mix it well. The all purpose flour will give thickness to the gravy so add 1 cup of water and mix it well. Cook this mixture about 5 mins in a medium flame.
7. After 5 mins, add chopped green chilli, garam masala, some salt, minced fried cashews, coriander leaves. Mix it well and cook for a minute. That's it gravy is ready now.
8. Koftas are usually very soft and they should be added the gravy when you are ready to serve. Otherwise it may get broken into pieces.
9. Koftas also will expand in size when you are adding to gravy because it will observe the water in the gravy. so add them when gravy is ready to serve.

That's it the yummy malai kofta is ready now !!

Note:

When you are making kofta ball remember to squeeze the water from the boiled vegetables otherwise koftas won't come in good shape. After squeezing also if you think there is some water, you can add some breadcrumbs. It will observe the water.







Monday, October 1, 2012

How to make Crispy Vegetable Pakora - Recipe for Crispy Vegetable Indian Pakora, Crispy South-Indian Vegetable Pakoda

Vegetable pakora is very good south-indian snack that can be made in no time. It is also healthy appetizer as it can pretty much any vegetables. Usually kids won't like all vegetables. So we can add the vegetables in the pakora mixture. With crispy in nature kids should not have any problem in having this. One of the best appetizers to be made on a romantic rainy evening :)



Ingredients:

Besan flour (kadali mavu) - 1 cup
Rice flour - 1 cup
Fennel seeds - 1 tsp
Crushed coriander seeds - 1 tsp
Garlic (chopped) - 1 tsp
Red chilli powder - 1/2 tsp
Asafodita powder(Hing) - 1/4 tsp
salt to taste
Oil to fry/

Vegetables

Onion - 1 medium (cut in length wise)
Green bell pepper - 1/2 (cut in length wise)
Carrot - 1  (cut in length wise, small thin slices)
Potato -1 medium
Cauli flower - 1 cup (cut in small pieces)
Curry and coriander leaves - some
Green chillies - 2 chopped

Method of preparation

1. Take a big bowl and add all the vegetables listed above. Add the salt & red chilli powder into the vegetables. Mix it well. Leave this mixture for 5 mins.
2. After 5 minutes, add the rice and besan flour, fennel seeds, coriander powder, garlic, hing powder into the veggie bowl and mix it well.
3. Now add 3 to 4 tsps of water into the mixture and mix it well. Don't add too much water otherwise it will not be crispy.
4. The batter should be like in this picture. 
5.  Now heat the oil in a medium flame and put the pakora's as you like. Fry it both sides nicely.
Once it turns into golden colour, take it off from the oil.

That's it..


















Best combination:



  • Coconut chutney
  • Ketchup
  • Maggi sweet




How to make Vegetable Fried Rice - Recipe for south-indian vegetable fried rice

Today's special is south-indian vegetable fried rice. This is one of my favorite variety rices.

Ingredients:

1. Basmati rice - 1 cup.
2. Onion - 1 small (cut in length wise)
3. Green beans  1/4 cup (finally chopped)
4. Carrot - 1/4 cup (cut in lengthwise and finally chopped)
5. cabbage - 1/2 cup (cut in lengthwise and finally   chopped)
6. Peas - 1/2 cup
7. Bell pepper - 1/4 cup
8. White pepper powder - 1 tsp
9. Oil - 2 tsp
10.Coriander leaves
11.Salt to taste



Method of preparation:

1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice. 
2.Transfer the cooked white rice into big bowl(basin) and sprinkle 1 or 2 spoons of oil so the rice won't be sticky.
3. Heat the oil in the medium non-stick pan. Add the onion, cook it for a minute and then add green beans and some salt.
4. Green beans will take sometimes so cook it for 2 minutes and then add chopped carrot and green peas. Once the carrot and peas got softer, add the bell pepper & cabbage. Mix it well and cook for a minute.
5. Now add the rice, coriander leaves and pepper powder. Mix it gently. Fry the rice for a minute. It will give good smell to the rice.

Now the authentic south indian veg fried rice is ready to be served..If you like more spicy, add more pepper powder as per your needs.



Best companion:

Fruits and nuts raita is very good combination for this rice.

Click here to see how to make fruits and nuts raita.

Adios..

Friday, September 14, 2012

How to make creamy brinjal(eggplant/baingan) curry - Recipe for eggplant / baingan / brinjal curry

My husband loves this eggplant curry and as eggplant is one his favorites. I have prepared yesterday this curry along with mushroom fried rice. It came out very well. He liked it very much and so our kids. Here is the recipe:

Ingredients:

Brinjal (small size) - 5
Tomato (medium) - 3 (chopped)
Onion (medium) - 1 (chopped)
Roasted groundnuts (peanuts)- 50 grams
Grated coconuts - 3 tsps
Turmeric powder - 1/4 tsp

Seasoning:

Coriander seeds - 2 tsp
Red chillies - 3 nos
Black pepper - 1/2 tsp
Curry leaves - some
Jeera - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 3 tsp


Method of preparation:

1. Take pan, add coriander seeds, red chillis, black pepper, jeera & curry leaves. Fry these nicely until the raws small goes off.
2. In a mixi bowl, add the roasted ground nuts, coconuts & fried ingredients. Grind it nicely and keep it aside.
3. In a medium size kadai, heat 3 tsps of oil. Add mustard seeds and allow it to crackle and add jeera. Allow jeera to get red color and then add onion.
4. Saute the onion until it gets soft and then add turmeric powder, tomato, salt. Mix it well. Allow the tomato to get soft.
5. Now wash the brinjal(eggplant) thoroughly in the water. Just divide the brinjal into 4 or 6 pieces(don't cut fully). Add the brinjal into kadai and fry for 3 mins.
6. Now add the grinded ingredients into the kadai and mix it well. Add some salt as well. Stir it continuously until the bubbles come. Once bubble came, just cover the kadai with lid and cook for 10 or 15 mins in a medium flame. 
7. Finally add chopped coriander leaves in the gravy and mix it.


That's it yummy brinjal gravy is ready!!




Wednesday, September 12, 2012

Recipe for Chilli Chicken Indo chinese - How to make Chilli Chicken Indo Chinese - How to make chilli chicken fry

Who does not like chilli chicken to eat at home? I prepared chilli chicken fry in indo-chinese style at home. It came out pretty well. Here are the steps to make:


Ingredients

Boneless chicken - 1/4 kg (250 grams)
Onion (medium) - cut like cubes
Garlic (chopped) - 4 cloves
Red chilli - 2 nos
Oil - 2 tsp
Corn starch - 1 tsp

chicken marination
Corn flour - 3 tsp
Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Egg - 1
Green chilli - 1 (chopped)
Salt to taste

Seasoning

Soy sauce - 1 tsp(table spoon)
Red chilli sauce - 1/2 tsp(table spoon)
Vinegar - 1 tsp
Coriander leaves - some
Fried cashews - 10 counts (whole)

Method of preparation

1. Wash the chicken in the water cleanly and let the water drain completely. Add ginger garlic paste, turmeric, chilli powder, egg, salt, green chilli into chicken and mix it well. Leave it for 30 minutes.
2. After 30 mins, add corn flour into chicken and mix it well.
3. Take kadai and heat with 3 or 4 table spoons of oil, fry the chicken gently in the medium flame. Once its done just keep it aside.
4. Heat 2 tsps of oil in a medium flame and add red chillies, garlic. Fry for a second and add onions, some salt, fry for a minute. (don't fry too much) and then add soy sauce, red chilli sauce and vinegar. Stir it nicely and then add the fried chicken into that.
5. Saute the chicken nicely in the sauce and then add 1/2 cup of water. Mix it well.
6. Now in a cup add corn starch in 3 tsps of water. Mix it well and pour it in the chicken and stir it continuously. The corn starch make the gravy thick. Cook for 2 mins and switch of stove.
7. Now add cashews & coriander leaves in the chicken. If you like peanuts, you can add crushed fried peanuts into chicken.

That's it yummy chilli chicken is ready.



Tips:

If you like vegetables, you can also add the vegetables like broccoli, carrot, mushrooms, peas, spring onion, etc. You can add vegetables after adding onion in the 4th step and fry for 2 minutes.

Tuesday, September 11, 2012

How to make mushroom masala fry - Recipe for mushroom masala fry - How to make mushroom fry

My kids love mushroom very much because it is soft and chewy. I tried to prepare lot of dishes using mushroom. As mushroom contains a lot of proteins. Today I tried mushroom fries for lunch; My kids and husband liked it very much. So here is the recipe with some pictures.



Ingredients:

Mushroom (white) - 1/4 kg
Onion(chopped) - 1 cup
Tomato (small) - 1
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - pinch
Green chilli (chopped) - 1
Salt to taste
Curry & coriander leaves
Fennel seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Oil - 4 tsp
Garlic - 4 cloves(chopped)




Method of preparation

1. Wash the mushroom nicely in the water and cut it as you like (avoid chopping it). I usually cut like cubes.
Just add 1/4 tsp of salt in the mushroom and mix it well.
2. Transfer this mushroom into a pan and fry it. Don't add anything. Water will be separated from Mushroom because we added salt. So fry the mushroom until the water drain. Once it is ready, keep it aside.
3. Heat 4 tsps of oil in a medium sized pan. Add the mustard seeds, allow the mustard seeds to crackle then add fennel seeds. After fennel seeds gets into golden color, add the onion. Allow the onion to get soft and then add the turmeric, coriander, red chilli powder and sal. Mix it well.
4. Now add the chopped tomato & mix it well. Allow the tomato to get soft and add the garam masala powder, chopped garlic. Mix it well and cook for a minute.
5. Finally add the mushroom into the gravy pan, mix it well. Cook this mixture for 3 or 4 minutes and stir it continuously. Now add the chopped curry and coriander leaves, green chillies. Mix it well.

That's it now the yummy and chewy mushroom fry is ready...We can eat with rice, rotis and parathas.


Monday, September 10, 2012

How to make soft bajji - Recipe for south-indian bajji

Bajji is a very good appetizer and can be made in quick time. This is a very traditional south-indian appetizer and usually will be served to guests and relatives visiting our home. You also will see bajjis for occasions like marriages, etc.

Bajjis can be made pretty much any vegetables - Plantain, potato, carrot, onion, cauli flower, chilli, beans, brinjal and even eggs, breads.



Ingredients:

Besan flour (kadali mavu)- 2 cups
Rice flour - 1 cup
Garlic - 6 cloves
Red chillies - 6 nos
Fennel seeds - 1 tsp
Salt to taste
Oil to fry -
Vegetables like onion, potato, plantain and mirchi

Method of preparation:

1. First we need to prepare the batter. Take a bowl, add besan flour, rice flour, fennel seeds, salt and mix it well.
2. In a mixi bowl, add red chillies & garlic. Grind it like a paste, add it to the flour mixture.
3. Now add one cup of water and mix the batter nicely. Don't add too much water. Batter used to be thick like a curd otherwise it will observe more oil when you fry. That's it batter is ready now.
4. Heat the oil in medium flame. Slice the potatoes, plantain in lengthwise and dip it in the batter and put it in the oil. Fry the bajji both sides nicely. That's it the bajji is ready.

Coconut chutney is a very good combination for any bajji.

Friday, September 7, 2012

Paneer butter masala recipe - How to make paneer butter masala

My kids love this gravy as they like panner. It is one of the delicious punjabi's dish !!! Panner butter masala is good combination for chappathi, roti or parathas. It can go very well with Jeera rice too. I usually make this gravy instead of making kurma for chappathis. Let us see how to make this wonderful dish:




Ingredients:

  1. Paneer - 10 to 15 cubes
  2. Onion - 1 medium(chopped)
  3. Tomato - 3 medium (chopped)
  4. Ginger garlic paste - 1 tsp
  5. Red chilli powder - 1 tsp
  6. Dry methi leaves(optional)  - 1 tsp
  7. Coriander powder - 1 tsp
  8. Garam masala - 1/4 tsp
  9. Turmeric powder(cumin seeds) - 1/4 tsp
  10. Sugar - 1/2 tsp
  11. Milk  - 12 oz
Seasoning
  1. Butter(melted) -  3 tsp
  2. Bay leaves - 2
  3. Jeera - 1 tsp
  4. Salt to taste
  5. Coriander leaves - some


Method of preparation: 

1. Fry the paneer in oil or ghee  and keep it aside. Do not fry the paneer deep, fry it in a medium flame.
2. Melt the butter in a medium sized kadai and add the jeera. Allow the jeera to crackle and then add bay leaves. Fry for a minute and then add onion.
3. Fry onion until it becomes soft, then add ginger garlic paste. Fry for 2 min and then add turmeric powder, coriander powder. Fry it nicely, add tomatoes.
4. Allow the tomatoes to get soft and then add chilli powder and methi leaves. Mix it well, cook for 2 mins.
5. Now reduce the flame and add milk or cream slowly, stir continuously while adding. Allow the milk to boil. Now add the salt and 1/2 spoons of sugar, mix it well.
6. Finally add the fried paneer and coriander leaves into the gravy and mix it well. Don't mix it too much because the paneer might break. After adding the paneer, allow the gravy to boil and switch off the stove.

That's it the super yummy paneer butter masala is ready!!!!



Tips: If you like cream, you can add cream instead of milk.

Wednesday, August 22, 2012

How to make Mutton(Goat) dum biryani - Recipe for goat(mutton) dum biryani

Mutton dum biryani is widely popular in south india.

Ingredients:

1. Mutton(Goat meat) -  1/2 kg
2. Rice - 2 cups (Basmati rice - soak for 20 minutes)
3. Onion - 1 (cut in length wise)
4. Tomato - 2 (chopped)
5. Tamarind juice - 3 tsp
6. Green chilly - 4 nos
7. Coconut (grated) - 5 tsps
8. Ginger garlic paste - 2 tsps
9. Turmeric - 1/4 tsp
10. Coriander powder - 1 tsp

For seasoning

1. Oil - 4 tbsp
2. Cordamam - 4 nos
3. Mint - 2 hand ful
4. Coriander leaves - some
5. Whole garam masala - fennel seeds, bay leaves, cloves, cardamoms, cinnamon, mace(jathipathri)
6. food color orange - 1 tbsp 7. Fried onion - handful
8. Cashews fried - some (optional)


Method of preparation:

1. Heat 4 tsps of oil in a pan and add the whole garam masala. Once it is fried then add onion. Allow onion to get soft and then add mint. After 2 mins, add ginger garlic paste. Fry it for 2 mins and then add coriander powder, tomato, green chillies, salt,turmeric. Fry it until the tomato gets soft.
2. Now add the washed mutton into the pan and fry it nicely. It will take 5 mins. Mean while take mixie bowl, add the coconut & cardamom, grind it nicely.
3.Now add the grinded mixture into the pan and mix it nicely.
4. Now transfer this mutton mixture into the pressure cooker and add the tamarind juice & coriander leaves. Cover the cooker. Allow cooker to cook the mixture upto 8 to 9 whistles.
5. Meanwhile boil 6 cups of water in a skillet pan with some salt. Once water comes into boil add soaked rice into it. Make the rice to cook quarterly(it will take only 3 mins). Once done drain the water at this time the mutton also will be ready.
6. In a medium sized aluminum foil tray(like in the above picture), put gravy in the bottom layer and add the rice. and sprinkle fried onion, coriander leaves. and add gravy and again rice on the top. (so basically 4 layers - gravy, rice, fried onion & coriander leaves, gravy and rice). Now add the food color in a spoon of water and pour as a cricle in the top of rice. Now cover the tray with the aluminum foil.
7. Pre-heat the oven 5 mins for about 350 degrees. Now put the tray in the oven. Allow to cook for about 45 minutes.
8. Don't open the tray as soon it is ready. Just leave it for 10 or 15 mins and then open the cover. Mix it gently. If you like nuts, just add the fried cashews and mix it gently.

Now mutton dum biryani is ready. It will be colorful because we added the color.

Tips:


1. After you put the layer cover the rice with moisturized tissue pepper (dip in the water) and then cover with the foil. The moisturized paper make the rice to be soft (it won't allow the rice to get hard)

2. When you cook the white rice just add 2 or 3 cardamom in the boiling water it will good aroma to the rice.






Tuesday, August 14, 2012

How to make poori masala - Recipe for Poori masala - Puri masala

Pooi masala is something different from poori kilangu. When I was in college hostel, the chef used to make this masala. We loved this one. Let us how to make this masala now.


Ingredients:

1. Aloo (Potato) - 4 nos
2. Onion - 1 medium (cut in lengthwise)
3. Tomatoes - 1 medium(chopped)
4. Green chilly - 4 nos
5. Turmeric - 1/4 tsp
6. Sambhar powder - 1 tsp

 For seasoning:

1. Oil - 2 tsp
2. Fennel seeds - 1/2 tsp
3. Cloves - 2
4. Cinnamon - small pieces (optional)
5. Salt to taste
6. Curry & coriander leaves - some

 Method of preparation

1. Cook the potatoes with some salt, peel the skin off. Mash it (dont mash like a paste). Keep it aside.
2. Heat 2 tsps of oil in a kadai, add fennel seeds. Allow the seeds to crackle and then add onion, green chillies.
3. Fry the onion about 2 to 3 minutes, then add tomato. Cook the tomato until it gets soft.
4. Now add turmeric powder, salt and mashed potatoes and mix it well. If mixture is so thick, then add a cup of water and cook for 2 minutes.
5. Finally add sambar powder, curry & coriander leaves and mix it well. Cook this mixture for about 2 mins.

Thats it, the yummy poori masala is ready!!!

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