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!!!

How to make poori kilangu - Recipe for poori kilangu - Puri Kizhangu

Poori kilangu is very good combination for pooris.

Ingredients:

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

For seasoning:

1. Oil - 2 tsp
2. Fenenl seeds - 1/4 tsp
3. Mustard seeds - 1/4 tsp
4. Bengal gram (chana dal) - 2 tsp
5. Salt to taste
6. Curry & coriander leaves - some

Method of preparation

1. Cook the potatoes with some salt, remove the skin. Mash it (dont mash like a paste). Keep it aside.
2. Heat 2 tsps of oil in a kadai, add mustard seeds. Allow the seeds to crackle and then add fennel seeds, bengal gram(kadalai parupu). Once bengal gram turned into red color, add the onion, green chillies and turmeric. Mix it well.
3. Allow the onion to get soft and then add mashed potatos with some salt. Mix it well & cook for 3 minutes. If the mixture is so thick then add 1/4 cup of water.
4. Finally add curry & coriander leaves and mix it well.

That's it! Puri kilangu is ready.


What are different type of options for pooris?

Poori is one of my favorite breakfast items. Poori masala is very famous south-indian breakfast/snack and easy to make. There are a lot of options available for pooris at TanishKitchen. They are given below:

  1. Poori Kilangu
  2. Poori masala
  3. Coconut aloo kurma
  4. Masala aloo kurma

We will provide recipes for each options provided above this week.

Wednesday, August 8, 2012

How to make Hotel Idli Sambar - Recipe for Hotel Idli sambar

My mom used to make this idly sambar very often. So what is hotel idli sambar? how it is different than normal idli sambar? Actually hotel idli sambar we need to add both toor dal and moong dal. Because of this combination this sambar will be delicious and yummy.

Ingredients:

Toor dal - 1/2 cup
Moong dal - 1/2 cup
Onion - 1 medium (cut in length wise)
Tomato - 2 (chopped)
Tamarind juice - 3 tsps
Turmeric - 1/4 tsp

Vegetables:

1. Carrot - 1 (cut in lengthwise)
2. Drumstick - 1 (cut in lengthwise)

Grinding:

Coriander seeds - 1 tsp
Red chillies - 2 nos
Jeera (cumin seeds) - 1/4 tsp
Whole black pepper - 4 nos
Coconut (grated) - 3 tsp

For seasoning

1. Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Asafoedita(hing) powder - pinch
Salt to taste.

Method of preparation

1. Wash both dals thoughly in water and soak for 30 minutes.
2. Take a pressure cooker, add soaked dal, onion, tomato, tamarind juice, turmeric, vegetables with some salt and cover the cooker.
3. Meanwhile heat 1/2 spoon of oil in pan and fry coriander seeds, red chillies, jeera(cumin seeds), black pepper together.
4. In a mixi bowl, add the grated coconut and fried ingredients, grind it nicely.
5. Now open the pressure cooker and stir it once. Add the grinded ingredients to the dal mixture and mix it well. If the mixture is so thick and then add a cup of water. Cook this mixture for 5 mins in a medium flame.
6. Heat 2 tsps of oil in a pan, add mustard seeds. Allow them to crackle and then add urad dal and hing. Once urad dall gets into golden color, swtich off the stove and pour it in a sambar. Add some curry and coriander leaves, mix it well.

That's it. The yummy hotel Idli sambar is ready!!!

If you like ghee then you can add one or two tsps of ghee at last.

Sunday, August 5, 2012

Different type of sambars for idly and dosa - What are the different types of sambars or kurmas for idli and dosas

If you are a fan of authentic south-indian tiffin items like idli and dosas, there are are many combinations you can try with them. One of the best options is to try different type of chutneys for idli and dosa.

You can also try different sambars or even kurmas. Today let us see what are those in TanishKitchen. We have recipes for almost all of them in my website.

1. Toor dal sambar
2. Moong dal sambar
3. Moong dal masala sambar
4. Pongal sambar
5. Hotel sambar
6. Tomato kurma
7. Masala kurma

Saturday, August 4, 2012

How to make masala kurma for idli and dosa - Recipe for south-indian masala kurma for idlis and dosas

This masala kurma is a very good combination for idly and dosa. My mother-in-law prepares this kurma pretty often. My husband loves this kurma along with idli or dosa. Let us see how to make this kurma.

Ingredients:

1. Onion - 1 medium (cut in length wise)
2. Tomato - 4 (chopped)
3. Mint - 1 handful
4. Coconut (grated) - 5 tsps
5. Poppy seeds - 1/4 tsp
6. Ginger garlic paste - 1 tsp
7. Coriander (daniya) powder - 1 tsp
8. Green chillies - 4 nos
9. Whole garam masala -cloves, cinnamon, bay leaves,  cardamom)
10. Fennel seeds - 1/2 tsp
11. Roasted bengal grams(pottu kadalai) - 2 tsp
12. Salt to taste
13. Curry and coriander leaves - some
14. Oil - 3 tsp


Method of preparation

1. Take a mixi bowl, add the coconut, poppy seeds, roasted chickpeas, 1/4 tsp of fennel seeds, green chilly. Grind them nicely. Once done , keep them aside.
2. Heat 3 tsp of oil in medium pan and add the whole garam masala,& fenel seeds Once wholemasala fried in a oil, add onion. Fry onion until it gets soft. After this add the ginger garlic paste and fry it for a minute. Then add mint leaves. Stir it well and cook for a minute.
3. Now add tomatoes and make the tomatoes to get soft. After this, add coriander powder & turmeric powder, salt and mix it well. Cook this mixture until raw smell goes off.
4. Now add the grinded coconut into the mixture and mix it nicely. If kurma is so thick then add some water and stir it well. Cook this mixture for about 10 mins in a medium flame. Once its done, add the curry and coriander leaves. Take it off from stove.

That's it mouthwater idly masala kurma is ready!!


We have already provided recipes for idly and dosa batter in TanishKitchen.
Idli Batter - Click here for the idli batter recipe.
Dosa Batter - Click here for the dosa batter recipe.

Thursday, August 2, 2012

How to make Tomato Kurma - Recipe for Tomato Kurma

Tomato Kurma is very good combination for idly and dosa. Instead of preparing idli sambar every time we make idli or dosa, we can try tomato kurma for a change. My family loves this when ever I make idly or dosa with this kurma.


Ingredients:

1. Tomato - 4 nos medium (chopped)
2. Onion - 1 medium (chopped)
3. Coconut - 5 tsp grated
4. Coriander (daniya)seeds - 2 tsps
5. Red chillies - 3 nos
6. Roasted bengal gram(pottukadalai) - 1 tsp
7. Hing powder - pinch
8. Oil - 3 tsp
9. Salt to taste.

Method of preparation:

1. Heat 3 tsp of oil in a medium sized pan, and add the fennel seeds. Once the seeds become red color, add onions.
2. Fry until onion gets soft, add tomatoes. Fry it until tomatoes became soft.
3. Now roast the coriander seeds and red chillies together in the pan.
4. Add the coconut, roasted chickpeas, roasted coriander seeds and chillies in a mixi bowl and grind it nicely.
5. Now add this grinded mixture to the pan and mix it nicely.
6. Now add turmeric, hing powder and salt. Stir it nicely.
7. Allow the kurma to cook for 5 minutes.(If kurma is so thick, you can add a cup of water and stir it well and make it cook for 2 more mins.)

8. Finally add curry leaves and take it off from the stove.

That's it yummy and hot tomato kurma is ready!!!




How to make ven pongal sambar - Recipe for ven pongal sambar

This Pongal sambar recipe is mainly prepared for ven pongal and kichadi. It is very easy to make and bit different than other sambars. If you like to know how to make pongal, please click on this link for recipeat TanishKitchen.com.

Ingredients:

1. Moong dal (pasi paruppu) - 1 cup
2. Onion (cut in lengthwise) - 1 medium
3. Tomato - 1 chopped
4. Tamarind juice - 2 tsp
5. Green chillies - 3 nos
6. Turmeric - 1/8 tsp
7. Ginger - 1 (almond nut size)
8. Cloves - 2 nos
9. Jeera - 1/4 tsp
10. Salt to taste.
11. Curry and coriander leaves - some
12. Coconut grated - 3 tsp
13. Oil - 3 tsp

Method of preparation

1. Wash the moong dal throughly in the water and soak for 20 mins.
2. Take a pressure cooker - add dal, tomato, garlic cloves, salt, turmeric, green chillies, tamarind juice,3 cups of water. Now cover the lid and make the mixture to cook up to 4 whistles.
3. Mean while in a mixi bowl, add the coconut, ginger and grind it nicely.
4. Once the pressure gone, open the cooker and mash the mixture well.
5. Now heat the pan with 3 tsps of oil, add mustard seeds and jeera. Allow them to crackle. Once they crackled, add the onion. Fry the onion until it gets soft. Once the onion got fried, pour into the dal mixture and mix it well.
6. Take the grinded coconut and add it to the dal mixture and mix it well. Allow the sambar to boil for 5 minutes in a medium heat.
7. Now turn the stove off. Add the curry and coriander leaves.

Now pongal sambar is ready to serve!!!!!! Note: please click here for Ven Pongal recipe at TanishKitchen.com.
Related Posts Plugin for WordPress, Blogger...