Thursday, May 31, 2012

How to make mint raita - Recipe for south-indian mint raita

Hi..welcome to Tanish Kitchen. Today's special is mint raita. Mint raita is very good combination for chicken and mutton biryani.

Ingredients:
  • Mint - 1 handful.
  • Coriander leaves (1/2 handful)
  • Green chilly - 1(cut is as circle)
  • Curd(yogurt) - 1 cup
  • Onion - 1 small
  • Oil - 1 tbsp
  • Mustard seed - 1/2 tbsp
  • Urad dal - 1/2 tbsp
  • Asafoedita (hing)powder - 1/4 tbsp
  • Salt to taste
 Method

1. In a mixie bowl, add mint, coriander leaves, green chillies, grind it well like a paste.
2. Take a big bowl, put the chopped onion and add the above paste. Pour the curd and some salt. mix it very well.
3. Heat the pan with spoon of oil and add mustard seeds. Once mustard seeds are popped, add urad dal.
4. Once urad dal became golden color, add curry leaves and Asafoedita(hing) powder.
5. Now take the pan away from heating, add it to the raita mixture.

This raita looks in green color. Now the raita is ready to serve.

Recipe for eggplant rice(brinjal rice) - How to make egg plant rice

Today special from Tanish Kitchen is Egg plant rice. Egg plant rice tastes like biryani because we are using biryani spices.

Ingredients:

1. Indian egg plant - 4 (medium sized, chopped)
2. Rice - 1 cup( basmati)
3. Onion -1 (medium) cut in length vice
4. Green chillies - 3 nos
5. Tomato - 2 nos
6. Turmeric - 1 tbsp
7. Garlic - 3 cloves
8. Fennel seeds - 1 tbsp
9. Whole garam masala - bay leaves, cloves, cinnamon.
10. Curry and coriander leaves
11. Salt to taste
12. Oil - 4 tbsp

Method:
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 one or 2 spoons of oil so the rice won't be sticky.

3. Take a non-stick pan, pour 4 tbsp of oil in it. Add the whole garam masala once the oil is heated.

4. Once masala became golden color, add the cut onion and green chillies.

5. Cook the onion for two minutes and add turmeric powder. Always turmeric will give nice smell when you are adding into the oil.

6. After turmeric, add chopped egg plant, fry it nicely at least for 5 mins. Once egg plant becomes soft, add tomatoes. Now fry it for some more time until they became soft. Add some salt and mix it well.

7. Take a mixi bowl, add spoon of fennel seeds, garlic. Make this to be crushed but don't make like a paste. Add this crushed garlic and fennel seeds to the mixture.

8. Stir nicely, cook it for minutes and then add the cooked white rice, add curry and coriander leaves. Mix it very gently. Now the egg plant rice is ready to serve.

This crushed fennel seeds and garlic will give nice aroma to the rice.

Onion raita is best combination for this rice.

Monday, May 21, 2012

How to make fruits and nuts raita

Hi..welcome to Tanish Kitchen. Today is Raita specials day...


Today we will see about Fruits and nuts raita. If you don't like raw onion in raita, try this raita as this gives some sweetness and no onion added to this raita.

Ingredients:
Curd(yogurt) - 1 cup
Peanuts (fried) - 1/4 cup(crushed)
Fresh black grapes - 1/2 cups (cut into small pieces)
Oil - 1 tbsp
Mustard seed - 1/2 tbsp
Urad dal - 1/2 tbsp
Asafoedita(hing) powder - 1/4 tbsp
Salt to taste
Curry and coriander leaves
Green chilly - 1(cut is as circle)

Method:
1. Take a bowl, add the cut black grapes, curd, salt,  and coriander leaves. Mix it very well.
2. Heat pan with 1 tbsp of oil and add mustard seed. Once mustard seeds are popped, add urad dal.
3. Once urad dal became golden color, add cut green chilli, curry leaves and Asafoedita powder.
4. Now take the pan away from heating, add it to the raita mixture.

 Now raita is ready to serve. Add the crushed peanuts just before you serve so that it will be crispy.

Recipe for cucumber Raita - How to make cucumber raita

Hi..welcome to Tanish Kitchen. Today is Raita specials day...

Today we will see about Cucumber raita. It is very simple and easy to make. Usually cucumber and curd will give coolness to the body. Also if rice is too spicy, having this raita is good combination.

Ingredients:
Cucumber peeled- 2 (medium and cut into small pieces)
Onion - 1/4. chopped into small pieces
Curd(yogurt) - 1 cup
Oil - 1 tbsp
Mustard seed - 1/2 tbsp
Urad dal - 1/2 tbsp
Asafoedita(hing) powder - 1/4 tbsp
Salt to taste
Curry and coriander leaves
Green chilly - 1(cut is as circle)

Method:
1. Take a bowl, add the cut cucumber, curd, salt,  and coriander leaves. Mix it very well. No need to add any water as cucumber will have moisture already.
2. Heat the pan with spoon of oil and add mustard seeds. Once mustard seeds are popped, add urad dal.
3. Once urad dal became golden color, add cut green chilli, curry leaves and Asafoedita powder.
4. Now take the pan away from heating, add it to the raita mixture.
5. Just add the onion in the curd for better aroma.(optional)

Now raita is ready to serve.

How to make Onion Raita - How to make onion raita

Hi..welcome to Tanish Kitchen. Today is Raita specials day...

In olden days onion raita was very famous for the variety rice..But change is essence for life so for raitas..It has changed and more variety in raita is available now.

Today we will see about Onion raita. It is very simple and easy to make.

Ingredients:
Onion - 1 (medium and chopped into small pieces)
Curd(yogurt) - 1 cup
Oil - 1 tbsp
Mustard seed - 1/2 tbsp
Urad dal - 1/2 tbsp
Asafoedita powder - 1/4 tbsp
Salt to taste
Curry and coriander leaves
Green chilly - 1(cut is as circle)

Method:

1. Take a bowl, add chopped onion, curd, salt,  and coriander leaves. Mix it very well.
2. Heat the pan with spoon of oil and add mustard seeds. Once mustard seeds are popped, add urad dal.
3. Once urad dal became golden color, add cut green chilli, curry leaves and Asafoedita powder.
4. Now take the pan away from heating, add it to the raita mixture.


Now raita is ready to serve.

Sunday, May 20, 2012

What are different type of raitas? Recipe for different type of raitas available here

Hi, welcome to Tanish Kitchen. Raita is the best companion for all variety rices including Sambar rice(bisi bella bath), biryanis(chicken and veg) and pulao. Good news is at Tanish Kitchen, you will get the recipes for all the different types. 

Friday, May 18, 2012

How to make Egg gravy - Recipe for Egg gravy

Egg gravy is one of the simplest gravies to make.

Ingredients (serves 3 people)

  • Eggs -  3
  • medium onion - 2(chopped)
  • tomatoes - 3 large(chopped)
  • green chillies - 2
  • Turmeric - 1/4 tsp
  • Coriander powder - 2 tsp
  • Red chilli powder - 1 tsp
  • Garlic - 3 cloves
  • Oil -5 tsp
  • Whole garam masala ( bay leaves, cinnamon, Cardamom, Cloves)
  • Garam masala powder - 1/4 tsp
  • Brown sugar - 1 tsp
  • Coriander leaves chopped
  • Salt to taste
  • Water 1 cup

Method:


1. Boil the eggs. remove the shell and cut into half.
2. Chop the onion and tomatoes separately.
3. Take the pan, heat the oil. add whole garam masala and mix it until it gets golden color
4. Now add onion. Add some salt as it will give moisture to the onion so onion will cook nicely and quickly.
5. Fry the onion until it gets golden color.
6. Now add turmeric powder and mix it well. Add chopped tomatoes and mix it until it becomes soft and mashed.
7. Add coriander, chilli powder and salt mix it very well. cook it for at least 15 minutes.
8. Now oil will spread out from the mixture and the raw smell also gone because it is fully cooked.
9. Add the pinch of garam masala powder and sugar mix it well.
10. Now add one cup of water into the mixture then only it will come as a gravy.
11. Cook it nicely until bubbles start coming.
12. Add chopped garlic, green chilli curry and coriander leaves. this will give nice aroma.
13. Add green chilli and curry leaves for nice smell and spiciness. once you add these two, cook for a minute or two.

14. Now add boiled cut eggs to the gravy .

Now Egg gravy is ready to be served !!!
White rice, naan, paratha and chappathi are good combination.

Wednesday, May 16, 2012

Recipe for Fruits and Nuts pulao rice - How to make fruits and nuts pulao rice

My kids love this fruits and nuts pulao because of fruits and nuts as it gives some sweetness to the pulao. It is also very easy to make as vegetable pulao.

Ingredients:(serves 3 people)
  • Rice -2 cups(Basmati)
  • Golden raisins - 1/4 cup
  • Pine apple cut into mini cubes - 1/2 cup
  • Diced almonds, pitted cashews and diced pista - 1/2 cup
  • Butter - 2 tbsp
  • Oil - 2 tbsp
  • Whole garam masala - fennel seeds, bay leaves, cloves, cardamoms, cinnamon, mace(jathipathri)
  • Mint - some
  • Coriander leaves
  • Green chillies - 2
  • Salt to taste
 Method:

1. Add some salt and cook the rice with 3 cups of water. Once the rice is cooked and cool it by pouring into big bowl or basin. Add 1 or 2 tbsp of oil to the rice so it wont be sticky.
2. Take the pan and heat it with 2 tbsp of ghee. Fry the raisins. Once raisins popped up, take the raisins and keep it aside. Now fry the diced almonds, cashews and pista until it gets golden color. Once done, take it from the pan and keep is aside.
3. Take the medium pan, add butter and oil. Once heated, add the whole garam masala.
Once it becomes golden color, add mint leaves, green chillies and coriander leaves. Stir for 2 or 3 minutes to get it mixed well.
4. Now the add the rice, fried raisins, nuts and pineapple, mix it very well.

Now fruits and nuts pulao is ready which is very tasty and healthy food..Yummy!!!

For this pulao the best combination is malai kofta and panner butter gravy.


How to make Vegetable pulao - Recipe for south-indian veg pulao

Welcome to Tanish Kitchen. Today we will see how to make vegetable pulao.
Vegetable pulav is the easiest rice to prepare. It can be prepared with in 30 minutes as it compared to biryani.

Ingredients:(serves 3 people)
  • Rice -2 cups(Basmati)
  • Beans cut into small - 1 cup
  • Carrots cut into small - 1 cup
  • Peas - 1 cup
  • Capsicum - 1/2 cup
  • Butter - 2 tbsp
  • Oil - 2 tbsp
  • Whole garam masala - fennel seeds, bay leaves, cloves, cardamoms, cinnamon, mace(jathipathri)
  • Salt to taste
  • Mint - some
  • Coriander leaves
  • Green chillies - 2
  • Nuts optional.

Method:

1. Add some salt and cook the rice with 3 cups of water. Once the rice is cooked and cool it by pouring into big bowl or basin. Add 1 or 2 tbsp of oil to the rice so it wont be sticky.
2. Take the medium pan, add butter and oil. Once heated, add the whole garam masala.
Once it becomes golden color, add mint leaves, green chillies. Stir for 2 or 3 minutes so mint gets cooked.
3. Then add the boiled vegetables and mix it well. Now add the peas, capsicum and cook for 3 minutes. Add some salt and the rice & coriander leaves.
4. Mix the rice well. Make sure you don't add too much of salt as you already added some salt while cooking the rice.
5. If you are a fan of nuts (almond, cashew and pista), fry them before you add them into rice for richer taste.

That's it. Now vegetable pulao is ready to eat!!!!!

How to make Chicken Dum Biryani - Recipe for chicken dum biryani


Today's special is Chicken Dum Biryani. Let us see how to make chicken dum biryani. This is one of my favorite biryanis.

Ingredients:

1. Chicken (washed and cut in small pieces) - 1 lb (1/2 kg)
2. Rice - 2 cups (Basmati)
3. Oil - 4 tbsp
4. Salt to taste
5. Mint - hand ful
6. Coriander leaves
6. Whole garam masala - fennel seeds, bay leaves, cloves, cardamoms, cinnamon, mace(jathipathri)
7. Onion - 1
8. Tomato - 1
9. food color orange - 1 tbsp
10. Fried onion - handful

Ingredients for marinating the chicken:


1. Curd - 1 cup
2. Turmeric - 1 tbsp
3. Red chilli powder - 1 tbsp
4. Ginger garlic paste - 1tbsp
5. Salt
6. Green chilli - 1 (chopped)

Method of preparation:

1. Take a big bowl and add washed chicken without water. Add the turmeric, chilli powder, ginger garlic paste, salt, curd and green chilli. mix it well and keep it for at least two hours. The marination will give a nice taste to the biryani.

2. Take a thick bottom pan or pressure cooker. Add 4 tbsp of oil. Once the oil is heated, put the whole garam masala(fennel seeds, bay leaves, cloves, cardamoms, cinnamon, mace(jathipathri).

3. Fry till it becomes golden color and after that add onion and stir until it becomes soft. Once onion became soft, add bunch of mint leaves, tomato and coriander leaves. Stir it for some time until it gets mixed well. Now add the marinated chicken and stir it well for 10 minutes. Allow the chicken until water comes out of it.

4. Now take the vessel and pour the water, boil until you have some bubbles. Once it started to bubble, add salt and rice and cook it for quarterly. DO NOT cook the rice fully. only cook it quarterly. Once rice cooked, drain the water from the rice and keep is aside.

5. Now add the fried onion and the cooked rice in the chicken on the top. Mix the food color in the spoon of water and pour as a circle in the rice. Cover the pan tightly. Cook it in the low flame for 20 minutes.

6. Now open the pan and make sure rice is cooked. If not cooked, cook for few more minutes in low heat.
Once it is cooked, leave it for some time by closing the pan.

7. After 10 minutes, take a big tray or bowl, put the rice into that. add some coriander leaves mix it gently.

That's it. Chicken dum biryani  is ready to be served!!!!!

Try with mint raita or cucumber as that will make excellent combination for this biryani.

Tuesday, May 15, 2012

How to make Mushroom Biryani - Recipe for south-indian mushroom biryani

Today's special menu is Mushroom Biryani. Mushroom contains more protein. 



Ingredients:

Basmati Rice 2 cups(soak for 30 mins)Mushroom 250 grams(Cut the mushroom in small pieces)
Onion - 1 large (cut in length wise)
Tomato - 2 medium (chopped)
Green chillies - 3
Garlic - 3 cloves(chopped)
Whole garam masala(cloves, bay leaves, cardemam, fennel seeds, cinnamon sticks)
Soy sauce 1 tbsp
Salt to taste
1/4 tsp of garam masla powder.

For seasoning:

Curry and coriander leaves
Oil -5 tsp

Method:

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 pan with 5 tsp of oil. Add whole garam masala. Once it became brown, add the onion and green chillies. Don't make the onion to be soft and brown. Just fry the onion for 2 minutes and add the mushroom with some salt. With in few minutes, mushroom will chuck out the water. Make the water drained fully.
4. Now add the turmeric, tomatoes. Mix it well until tomatoes gets mashed and soft. Now add chopped garlic and garam masala powder.
5. Cover the pan and cook for 3 minutes in low heat.
6. Once the mushroom mixture is ready, add 1 tsp of soy sauce, cooked rice, curry & coriander leaves into it. Mix it gently.

If you are a fan of nuts, fry the cashew nuts in the ghee and add it to the rice for richer taste.

Now the mouth watering mushroom biryani is ready!!!


Good companion:

Mint raita is great combination for mushroom biryani. You can also try with onion raita.
Please click here if you would like to how to make variety of raitas.

Sunday, May 13, 2012

How to make Sambar Rice (BisiBelaBath) - Recipe for south-indian sambar rice

Hello welcome to Tanish kitchen. Today we are going to provide the recipe to make sambar rice. This rice is also known as bisi bela bath.

Ingredients


1 cup rice( soak for 20 minutes)
1/2 cup toor dal(boiled)
3 tsp tamarind juice
3 tsp dry grated coconut
2 tsp sambar powder
1/4 tbsp turmeric
salt to taste

Vegetables:

1 medium size onion
1 medium sized carrot
10 counts beans
1 potato
2 small egg plants
1 tomato diced
6 small pieces of drum sticks (frozen or fresh)
10 small pieces of ash guard or winter melon
1/2 large Chayote squash 
1 green chilly

For seasoning

curry leaves
coriander leaves
4 tbsp oil
1 tbsp mustard seeds 
1 tbsp urd dal
1/8 tsp asafoetida or hing
2 tbsp of ghee

Method

In the pressure cooker, add all the above ingredients and vegetables. Grind the coconut and add to the mixer.
Add 2 tbsp of oil, sambar powder to the mixer.
For one cup of rice add 4 cups of water. Add salt to taste.
Cover the pressure cooker in the medium heat. Allow the cooker to boil until three whistles. In the meanwhile, heat the frying pan with 2 tbsp of oil. Add mustard seeds and allow them to crackle. Add urd dal, asafoetida(perungaiyam) powder and curry leaves.

Put these in the pressure cooker once the pressure is gone. Add 2 tbsp of ghee, coriander leaves and mix the rice gently. If the rice is so thick then add 1/2 cup of boiled water and mix gently.

Now bisi bela bath(sambar rice) is ready to eat. Raita and pappad is the best companion for sambar rice.

Best companion:

Onion raita is the best combination for bisibelabath(sambar rice). To know more about different raitas available @ Tanish Kitchen, please do visit this page
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