Chicken Gravy With Coconut - Poornima Porchelvan
http://www.poornimacookbook.com/2012/10/kozhi-kulambu-chicken-gravy.html
Monday 14 December 2015
Tomato Saaru with Garlic Seasoning
Tomato Saaru with Garlic Seasoning - Shyamala Shenoy
Easy peasy recp.
Cook 1 big tomato in pressure cooker ..Grind this along vth 1 small green chilli n lil tamarind..In a vessel take 3 cups of water, add ground tomato paste n salt vth lil jaggery..Add 2 tbspn Rasam powder,or according to ur taste..Brg it to boil.. Keep simmer for 3 min..Add chopped coriander leaves..Season it vth crushed 7_8 garlic pods...Have it vth Rice or hv it like cup soup tongue emoticon best suits for chill weather..
Easy peasy recp.
Cook 1 big tomato in pressure cooker ..Grind this along vth 1 small green chilli n lil tamarind..In a vessel take 3 cups of water, add ground tomato paste n salt vth lil jaggery..Add 2 tbspn Rasam powder,or according to ur taste..Brg it to boil.. Keep simmer for 3 min..Add chopped coriander leaves..Season it vth crushed 7_8 garlic pods...Have it vth Rice or hv it like cup soup tongue emoticon best suits for chill weather..
Methi Matar Paneer
Methi Matar Paneer - Vidya Nayak Shenoy
Ingredients:
Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup
To grind:
Kasa Kasa/poppy seeds - 2 tsp's
Cashews - 5
Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2
Method:
Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.
Cool the saute onions and grind it along with soaked kasa kasa and cashew into a thick paste.
In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get saute. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)
Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.
Finally add in the fresh cream and give a mix and remove the pan from flame.
I've skipped on the fresh cream part. Taste was just too good..mild , creamy gravy
Ingredients:
Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup
To grind:
Kasa Kasa/poppy seeds - 2 tsp's
Cashews - 5
Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2
Method:
Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.
Cool the saute onions and grind it along with soaked kasa kasa and cashew into a thick paste.
In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get saute. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)
Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.
Finally add in the fresh cream and give a mix and remove the pan from flame.
I've skipped on the fresh cream part. Taste was just too good..mild , creamy gravy
Recipe Courtesy..http://
Crab Masala
Crab Masala - Vidya Nayak Shenoy
( Recipe courtesy Laxmi Shenoy)
Recipe:
Ingredients for marination :
1)tamarind paste
2)ginger garlic paste
3) 1tbsp coriander powder
4) 1tsp cumin powder
5)salt
6) 2 tsp red chilly powder
7) pinch of haldi powder
Method
step 4) After switching off the gas, squeeze half a lemon over it(do not mix) and close the lid.
Recipe:
Ingredients for marination :
1)tamarind paste
2)ginger garlic paste
3) 1tbsp coriander powder
4) 1tsp cumin powder
5)salt
6) 2 tsp red chilly powder
7) pinch of haldi powder
Method
step 1) Mix all the above and marinate crab pieces in it for about an hour
step 2) Fry 2 chopped onions in kadai and once the onion turns light brown, add handful of curry leaves
and fry for one minute .
step 3) Now add the marinated crab and fry it in high flame and then simmer it till the crab gets cooked
and blend with the masala.
step 2) Fry 2 chopped onions in kadai and once the onion turns light brown, add handful of curry leaves
and fry for one minute .
step 3) Now add the marinated crab and fry it in high flame and then simmer it till the crab gets cooked
and blend with the masala.
step 4) After switching off the gas, squeeze half a lemon over it(do not mix) and close the lid.
Ravyacha Pola
Ravyacha Pola(onion utappa) - Prasad Naik
Recipe :
Make a batter with half cup of roasted Rava, 1 tsp of Besan for binding, Fine chopped Onion, Green Chillies & Fresh Coriander with Salt to taste. Hand Blend the mixture. The Onion would leave the moisture but to have a batter consistency add needed water.
Now spread the batter (Thin spread, as I like it that way) on non stick pan with few drops of oil and roast it from both the sides till its crisp.
Your Thin Crisp Rava Uttapa or as we call it Ravyacha Pola is ready to serve. You can have it with bread toast or as you like. Enjoy
Now spread the batter (Thin spread, as I like it that way) on non stick pan with few drops of oil and roast it from both the sides till its crisp.
Your Thin Crisp Rava Uttapa or as we call it Ravyacha Pola is ready to serve. You can have it with bread toast or as you like. Enjoy
Chicken Tikka
Chicken Tikka - Samatha Shenoy
Recipe:
For 500 gms boneless chicken...
Make a marinade of 1 tbsp Ginger Garlic paste, 1 tbsp Besan , 1 tbsp chilli powder , 1 tbsp Tandoori masala, 1 tsp olive oil ( you could use butter ) , 4 to 5 tbsp of yoghurt and salt to taste.
Apply on chicken and keep refrigerated for 3 to 4 hours.
Grill in OTG , alternatively you could grill on a gridded pan.
Make a marinade of 1 tbsp Ginger Garlic paste, 1 tbsp Besan , 1 tbsp chilli powder , 1 tbsp Tandoori masala, 1 tsp olive oil ( you could use butter ) , 4 to 5 tbsp of yoghurt and salt to taste.
Apply on chicken and keep refrigerated for 3 to 4 hours.
Grill in OTG , alternatively you could grill on a gridded pan.
Sunday 13 December 2015
Hot Garlic Pepper Rasam
Hot Garlic Pepper Rasam - Vinaya Prabhu
Recipe:
1 large tomato chopped fine.
1tsp tamarind paste.
1/2 tsp pepper
2 cloves garlic chopped fine
8 cloves garlic crushed
1tsp everest Kashmiri chilly powder
1 tea cup cooked dal.
2tsps sugar.
2 tsps ghee
Coriander leaves for garnishing.
Cook tomato , chopped garlic and tamarind paste till done.
Add d dal, sugar, chilly powder n salt as required n boil well.
Heat d ghee n roast d crushed garlic to a nice golden brown. Season d rasam , boil for a couple of minutes n garnish wd coriander leaves.
1tsp tamarind paste.
1/2 tsp pepper
2 cloves garlic chopped fine
8 cloves garlic crushed
1tsp everest Kashmiri chilly powder
1 tea cup cooked dal.
2tsps sugar.
2 tsps ghee
Coriander leaves for garnishing.
Cook tomato , chopped garlic and tamarind paste till done.
Add d dal, sugar, chilly powder n salt as required n boil well.
Heat d ghee n roast d crushed garlic to a nice golden brown. Season d rasam , boil for a couple of minutes n garnish wd coriander leaves.
Saturday 12 December 2015
Walnut Brownie
Walnut Brownie - Sushma Nayak Isloor
Ingredients:
Maida-1 cup
Cocoa Powder- 1/2 cup
Sugar- 3/4 cup and 2tbsp
baking soda- 1tsp
Salt- a pinch
oil/butter- 1/3 cup
[Milk- 1 cup]Room Temperature
[Vinegar- 1 tsp]mix to make buttermilk
Instant Coffee Powder- 1/2tsp
Vanilla extract- 1/2 tsp
Walnuts and choco chips-A small catch
Maida-1 cup
Cocoa Powder- 1/2 cup
Sugar- 3/4 cup and 2tbsp
baking soda- 1tsp
Salt- a pinch
oil/butter- 1/3 cup
[Milk- 1 cup]Room Temperature
[Vinegar- 1 tsp]mix to make buttermilk
Instant Coffee Powder- 1/2tsp
Vanilla extract- 1/2 tsp
Walnuts and choco chips-A small catch
Method:
Mix milk and vinegar and keep it aside to curdle..Meanwhile sift all the dry ingredients including sugar and keep it aside.
Beat the wet ingredients like butter/oil,vinegar,buttermilk and vanilla extract.
Add the wet to the dry ingredients and give a fold..sprinkle the nuts and choco chips.
Bake at 180degrees for 25-30mns.
Brownie is ready to serve...Can have just like that or goes well with Vanilla or butter scotch ice cream.
Green Chilly Halwa
Green Chilly Halwa - Sarita Bhat
Recipe:
Green Chillies- 100gms
(choose very mild spicy,light green ones and remove
the seeds)
Rawa - # tbsp
Milk - 1/2 cup
Sugar- 3tbsp
khoya/milk powder -1/2 cup
cardamom,cashew,badam for garnishing.
Method:
Boil the green chilli in water for 5mns..Throw away that water and
boil again in fresh water...Same procedure has to be repeated 3 times.Take
out the pungent flavour from the chilly and make a fine paste out of it.
In a kadai add ghee,add this paste...fry for 7-8mns.Add rawa in the mix...again fry for another 3-4mns.Add milk and cook till all the mil is absorbed.
Add sugar,stir well and then add milk powder/khowa and give a good mis till you
get suji halwa consistency.
Lastly add some cardamom powder along with nuts of your choice which is slightly fried in ghee.Mix well...halwa is ready to serve.
Green Chillies- 100gms
(choose very mild spicy,light green ones and remove
the seeds)
Rawa - # tbsp
Milk - 1/2 cup
Sugar- 3tbsp
khoya/milk powder -1/2 cup
cardamom,cashew,badam for garnishing.
Method:
Boil the green chilli in water for 5mns..Throw away that water and
boil again in fresh water...Same procedure has to be repeated 3 times.Take
out the pungent flavour from the chilly and make a fine paste out of it.
In a kadai add ghee,add this paste...fry for 7-8mns.Add rawa in the mix...again fry for another 3-4mns.Add milk and cook till all the mil is absorbed.
Add sugar,stir well and then add milk powder/khowa and give a good mis till you
get suji halwa consistency.
Lastly add some cardamom powder along with nuts of your choice which is slightly fried in ghee.Mix well...halwa is ready to serve.
Tomato Jam
Tomato Jam - Nutan Shenoy-Kini
Recipe:
Blend raw 1 kg tomatoes. Also powder 4 katoris sugar with 10 green cardamoms. Mix the two well and let it cook on slow flame till it thickened and left the sides of the pan. Then add a pinch of dalchini (cinnamon) pwdr, mixe it well n put off flame. It has cooled, so bottle and refigerate it.
Koli Style Chicken
Koli Style Chicken - Nutan Shenoy-Kini
Recipe:
Grind to a paste loads of dhania sm kadipatta gg turmeric powder salt n green chillies. Marinate the chicken with this green Masala.
In a kadhai saute onion khus khus laung dalchini black pepper n sukha kopra. Saute till well browned. Grind to a fine paste after it cools.
Heat sm oil. Add chopped onions, add brown paste, koli Masala ( we gt it readymade in D mart) chilly powder. Saute for a while till oil separates. Add marinated chicken. Mix well. Adjust consistency. Adjust salt. Cook till done.
The USP is burn a charcoal. Place it in a katori. Keep it in the chicken kadhai. Drizzle oil on it n immediately cover the kadhai with the lid. The smoky flavour makes it absolutely divine.
In a kadhai saute onion khus khus laung dalchini black pepper n sukha kopra. Saute till well browned. Grind to a fine paste after it cools.
Heat sm oil. Add chopped onions, add brown paste, koli Masala ( we gt it readymade in D mart) chilly powder. Saute for a while till oil separates. Add marinated chicken. Mix well. Adjust consistency. Adjust salt. Cook till done.
The USP is burn a charcoal. Place it in a katori. Keep it in the chicken kadhai. Drizzle oil on it n immediately cover the kadhai with the lid. The smoky flavour makes it absolutely divine.
Ginger Chutney
Ginger Chutney - Nutan Shenoy-Kini
Ingredients :-
1. 50 gms fresh ginger ( Chopped).
2. 1 tbsp oil.
3. 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
4. 1 tsp jaggery.
5. 1 tsp cumin seeds.
6. 1/2 tsp garlic (chopped).
7. 1 tsp mustard seeds.
8. 5 curry leaves.
9. 3 Whole Red Chillies.
10. A pinch of asafoetida.
11. Salt to taste.
Method :-
1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil.
2. Squeeze out tamarind pulp and grind with ginger and jaggery.
3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter.
4. Add asafoetida and salt. Remove from heat, pound coarsely and mix well with ginger mixture
Ingredients :-
1. 50 gms fresh ginger ( Chopped).
2. 1 tbsp oil.
3. 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
4. 1 tsp jaggery.
5. 1 tsp cumin seeds.
6. 1/2 tsp garlic (chopped).
7. 1 tsp mustard seeds.
8. 5 curry leaves.
9. 3 Whole Red Chillies.
10. A pinch of asafoetida.
11. Salt to taste.
Method :-
1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil.
2. Squeeze out tamarind pulp and grind with ginger and jaggery.
3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter.
4. Add asafoetida and salt. Remove from heat, pound coarsely and mix well with ginger mixture
Maharashtrian Style Mirchi Cha Thecha
Maharashtrian Style Mirchi Cha Thecha - Nutan Shenoy-Kini
You need :
1. Crushed roasted peanuts ( don't powder it, just crush for 1 or 2 strokes)
2. Green fresh chillies cut in half way ( or if you need you can cut it in pieces )
3. Garlic 1 full ( 20 cloves atleast )
4. Salt to taste
5. Jeera
6. Turmeric powder
7. Red chilli powder half spoon
8. Lime juice 1 spoon,
9. Oil.
Method:
1. Heat the oil and add jeera, turmeric powder, red chilli powder, green chillies, garlic and fry it on low flame.
2. Let chillies & garlic get cooked for 5 minutes in steam.
3. Once it is cooked add crushed peanuts and salt to taste.
4. Mash everything together with a mortar-pestle.
Serve hot.
1. Crushed roasted peanuts ( don't powder it, just crush for 1 or 2 strokes)
2. Green fresh chillies cut in half way ( or if you need you can cut it in pieces )
3. Garlic 1 full ( 20 cloves atleast )
4. Salt to taste
5. Jeera
6. Turmeric powder
7. Red chilli powder half spoon
8. Lime juice 1 spoon,
9. Oil.
Method:
1. Heat the oil and add jeera, turmeric powder, red chilli powder, green chillies, garlic and fry it on low flame.
2. Let chillies & garlic get cooked for 5 minutes in steam.
3. Once it is cooked add crushed peanuts and salt to taste.
4. Mash everything together with a mortar-pestle.
Serve hot.
Pineapple Chutney
Pineapple Chutney - Vinaya Prabhu
Recipe:
1 cup pineapple chopped.
Half cup sugar. 1 tsp salt.
Mix all the three and set aside for half an hour. Cook in 1cup of water till done.
Add sambhar powder as per taste n a tsp of tamarind paste. Add more water if required n boil well.
Season with mustard, asaefoetida n curry leaves.
Half cup sugar. 1 tsp salt.
Mix all the three and set aside for half an hour. Cook in 1cup of water till done.
Add sambhar powder as per taste n a tsp of tamarind paste. Add more water if required n boil well.
Season with mustard, asaefoetida n curry leaves.
Spicy Punjabi Andaa Masala
Spicy Punjabi Andaa Masala - Aishwarya Kini
Recipe:
Roast hard boiled eggs in 2tbsp oil till light brown n keep aside.
In a pan heat 2 tbsp of oil, add cumin seeds let it splutter, den add chopped garlic n ginger n fry well. Now add finely chopped onions n green chillies n fry well.
Add turmeric, chilli, coriander powder n garam masala n fry well.
Add pureed tomatoes, salt to taste n a pinch of sugar, a lil water n boil well to get a thick consistency.
Cut d roasted eggs into halves n mix into this gravy n boil well till d eggs get coated with the masala.
Garnish with coriander leaves.
In a pan heat 2 tbsp of oil, add cumin seeds let it splutter, den add chopped garlic n ginger n fry well. Now add finely chopped onions n green chillies n fry well.
Add turmeric, chilli, coriander powder n garam masala n fry well.
Add pureed tomatoes, salt to taste n a pinch of sugar, a lil water n boil well to get a thick consistency.
Cut d roasted eggs into halves n mix into this gravy n boil well till d eggs get coated with the masala.
Garnish with coriander leaves.
Tomato Chutney
Tomato Chutney - Nutan Shenoy-Kini
This chutney is made in Andhra style
Ingredients-1
1. 4 nos Tomato (big)
2. 6 tsp Chilli powder(exact measurement)
3. 1 Lemon Sz Tamarind(big american lemon size)
4. ¼ tsp Turmeric powder
5. 1 Whole garlic(peeled)
6. ½ cup Oil
7. Salt ( as per taste)
Ingredients-2
1. ¾ tsp Cumin seeds
2. ¾ tsp Fenugreek seeds
Instructions
1. Heat pan and dry fry the cumin seeds and fenugreek seeds(without oil) for 1 minute (or till you get nice aroma) in medium heat. switch off the stove.
2. Grind into powder and keep aside.
Wash and cut the tomatoes into big pieces.
3. Heat 1/4 cup oil in pan. Add tomatoes and cook in high heat. In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick the tomato pulp. Now add chilli powder, tamarind, turmeric powder, ground cumin & fenugreek seeds powder and salt. Cook for another 10 minutes in medium flame. Switch off the stove and let it cool.
4. Grind this cooked tomato gravy with 1 whole garlic into fine paste.
5. Then heat 1/4 cup oil in pan and add this ground paste and cook for 8-10 minutes.
6. Now yummy thokku is ready for you. You can have it with white rice, curd rice, idli, dosai, chappathi,etc.
7. Plz do not add a drop of water. Also, add more chilli pwd, bcz the spicy taste reduces after a week or so. This chutney can be refrigerated and stored for atleast two months.
This chutney is made in Andhra style
Ingredients-1
1. 4 nos Tomato (big)
2. 6 tsp Chilli powder(exact measurement)
3. 1 Lemon Sz Tamarind(big american lemon size)
4. ¼ tsp Turmeric powder
5. 1 Whole garlic(peeled)
6. ½ cup Oil
7. Salt ( as per taste)
Ingredients-2
1. ¾ tsp Cumin seeds
2. ¾ tsp Fenugreek seeds
Instructions
1. Heat pan and dry fry the cumin seeds and fenugreek seeds(without oil) for 1 minute (or till you get nice aroma) in medium heat. switch off the stove.
2. Grind into powder and keep aside.
Wash and cut the tomatoes into big pieces.
3. Heat 1/4 cup oil in pan. Add tomatoes and cook in high heat. In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick the tomato pulp. Now add chilli powder, tamarind, turmeric powder, ground cumin & fenugreek seeds powder and salt. Cook for another 10 minutes in medium flame. Switch off the stove and let it cool.
4. Grind this cooked tomato gravy with 1 whole garlic into fine paste.
5. Then heat 1/4 cup oil in pan and add this ground paste and cook for 8-10 minutes.
6. Now yummy thokku is ready for you. You can have it with white rice, curd rice, idli, dosai, chappathi,etc.
7. Plz do not add a drop of water. Also, add more chilli pwd, bcz the spicy taste reduces after a week or so. This chutney can be refrigerated and stored for atleast two months.
Belgaum Kunda
Belgaum Kunda - Preeti Baliga
Recipe:
Full cream milk 2 cups.1/4 cup fresh cream Jaggery3/4 cup +Sugar 1/4...1 cup.Milk Powder-2 tablsps, Bombay Rava...2 tablsps, Ghee..1 tablsp, Dahi-2tsp. Milk curd/paneer..2 tablsp, Cardamom powder...1 tablsp.Dry fruits for garnish.
Method...Heat ghee in a pan, add Rava and fry till golden brown, now add Milk powder and fry a little.Pour the milk and cream and allow to boil.Lower flame add the dahi and paneer ...put off flame and set aside. In a separate pan add sugar or jaggery or if using both add it and melt it or caramalize till golden brown. Do not add any water at any stage,.Add the curdled milk and cook till dry. Takes about 15 to 20 minutes on medium high. When thick and dry,add the cardamom powder mix well and garnish with dry fruits...Kunda ready to serve.
Method...Heat ghee in a pan, add Rava and fry till golden brown, now add Milk powder and fry a little.Pour the milk and cream and allow to boil.Lower flame add the dahi and paneer ...put off flame and set aside. In a separate pan add sugar or jaggery or if using both add it and melt it or caramalize till golden brown. Do not add any water at any stage,.Add the curdled milk and cook till dry. Takes about 15 to 20 minutes on medium high. When thick and dry,add the cardamom powder mix well and garnish with dry fruits...Kunda ready to serve.
Recipe Courtesy:Asha Satish Philar
Monday 7 December 2015
Home Made Szechwan Sauce
Home Made Szechwan Sauce - Riya Nayak
Recipe:
Soak 5 red chillies in luke warm water(not bedgi mirchi,the another one),later chop 10 dark green chillies ,later make its fine paste &add 1 tbsp vinegar into it,take a pan nd put 4tbsp oil after oil is heated put 2cm long ginger finely chopped ,add 10 garlic finely chopped ,let it cook for 3 mins then add this chilly paste &salt. Add few tsp water to get d sauce texture &simmer fr 2mins......Sezwan sauce is ready
Squash/Chow Chow Masala
Squash/Chow Chow Masala - Anitha Shenoy
Ingredients:
Chow chow- 1 big chopped into bites
Onion-1/2 chopped lengthwise
Chana dal-2 tbsp soaked for 15mns
Green chilies-3 or 4 depending on the spice limit.
Coconut-1/2 cup
Cumin-1 tsp
Coriander leaves-1/2 bunch chopped
Ginger-1 inch piece
Tomato-1
Salt to taste.
Method:
Grind all the ingredients except for onion and chow chow from the above list to a fine paste. Keep it aside.
In a thick bottomed kadai add oil and do the seasoning with mustard seeds, curry leaves, red chilies and onion. Add a tsp of turmeric powder and give a good mix... Allow the onion to change the colour..add the chopped chow chow and salt.. This vegetable doesn't need much water.. Just sprinkle a bit and close the lid for five mns. Later and the ground masala and cook till the raw smell disappears. Masala is ready to serve.
In case if you don't like chana dal add cashews or peanuts to get thick consistency. I prefer with dal or sometimes cashews.
Enjoy cooking.
Chow chow- 1 big chopped into bites
Onion-1/2 chopped lengthwise
Chana dal-2 tbsp soaked for 15mns
Green chilies-3 or 4 depending on the spice limit.
Coconut-1/2 cup
Cumin-1 tsp
Coriander leaves-1/2 bunch chopped
Ginger-1 inch piece
Tomato-1
Salt to taste.
Method:
Grind all the ingredients except for onion and chow chow from the above list to a fine paste. Keep it aside.
In a thick bottomed kadai add oil and do the seasoning with mustard seeds, curry leaves, red chilies and onion. Add a tsp of turmeric powder and give a good mix... Allow the onion to change the colour..add the chopped chow chow and salt.. This vegetable doesn't need much water.. Just sprinkle a bit and close the lid for five mns. Later and the ground masala and cook till the raw smell disappears. Masala is ready to serve.
In case if you don't like chana dal add cashews or peanuts to get thick consistency. I prefer with dal or sometimes cashews.
Enjoy cooking.
Kaju Matar Masala
Kaju Matar Masala - Nishmitha Preethesh Bhandarkar
Recipe:
First 3 big tomatoes put into cooker and take 4 visils and make into paste.In a pan add butter or oil 2 tablespoon add jeera,then ginger garlic paste 1 tsp and fry.Add oniona2 laterally choppedfry ,till light brown,add capsicum,Gobi and fry.Then add coriander prhalf tsp+jeera prhalf+chilly PR2to3tsp+garam ma pr1tsp+kitchen king masala halftsp+haldi pr half +2 green chilly and fry.add tomato puree and fry till oil discharges.Add green pess,vegetables boiled and half cup of milk and soaked cashew paste.add water if necessary. Lastly add coriander leaves, milk sayi or fresh cream and cashew pieces fried in ghee.boil in a slow flame for 5 mts.Now kaju mutter gobi masala ready to serve.
U can make it in mushroom or babycorn corn or paneer...I dint had Gobi so skipped it....
Please try truly a yummy one
U can make it in mushroom or babycorn corn or paneer...I dint had Gobi so skipped it....
Please try truly a yummy one
Tender coconut Kulfi
Tender coconut Kulfi - Nandini Kini
http://kiniskitchen.blogspot.in/.../tender-coconut-kulfi...
Tomato Rice
Tomato Rice - Nutan Shenoy-Kini
Recipe:
Saute onions in half ghee half oil. For 4 glasses rice I boiled 6 glasses water separately. Add tomato paste, chilly powder, garam Masala saute till it leaves sides of pan. Add boiled water. Let it boil well. Add washed rice n salt to taste. Cook in cooker or vessel as per your convenience. Tomato rice is done. I hv added boiled n shredded eggs while serving.
Milk Masala Powder
Milk Masala Powder - Gayathri Pai
http://gayathrifoodbytes.blogspot.in/.../homemade-masala...
Sunday 6 December 2015
Tilapia Fillets Cutlets
Tilapia Fillets Cutlets - Sandhya Kamath
Recipe:
Mash boiled potatoes with finely cut onions,ginger,garlic,coriander leaves,boiled Tilapia fish,salt,red chilly powder,garam masala powder and rice flour.
Make balls with the batter flatten them roll in fine soji and tawa fry with oil on both sides
IYENGAAR BAKERY STYLE BREAD TOAST
IYENGAAR BAKERY STYLE BREAD TOAST - Vidya Nayak Shenoy
Recipe:
Heat lil oil n add jeera when it splutters ..add finely chopped green chillies..add onions finely chopped, n fry till golden,, mix in grated carrots, finely chopped capsicum too.. add salt n cover n cook till almost done.. now mix in finely chopped tomato n cook again.. add chat masala , lil red chilli pd n 2 tsp of tomato ketch up..Now heat tawa n fry bread pieces .. apply ghee or butter on both sides.. place this mixture on that n serve..
Kooka masala
Kooka masala - Shamala Bhat
Recipe:
Crush shallots garlic red chillies .heat oil add jeera then one spoon coriander p add d crushed masala and saute well.then add tamarind water lil haldi powder and add boiled kook..garnish with curry leaves ... if u don`t get Kooka / thin kook ..U may also do with potatoes
Crush shallots garlic red chillies .heat oil add jeera then one spoon coriander p add d crushed masala and saute well.then add tamarind water lil haldi powder and add boiled kook..garnish with curry leaves ... if u don`t get Kooka / thin kook ..U may also do with potatoes
Sunday 29 November 2015
Paneer Jalfrezi
Paneer Jalfrezi - Tanushree Aich
In the same wok add cumin seeds, ginger-garlic-green chilly paste
Cook till rawness goes, add tomato puree
Cook till oil separates , then add in spices- chilly pwdr, turmeric pwder, garam masala & pav bhaji masala
Saute till masalas leave oil, add salt
Now add in the sauted bell peppers,onions, paneer cut lengthwise.
Give a quick stir till the masala coats the paneer n veggies well.
Garnish with some freshly chopped coriander & ginger juliennes !
Recipe:
In a wok add little oil, add cubed onions & capsicums slit lengthwise ( preferably add all the three colored bellpeppers, i unfortunately had only the green ones), stir fry on high for a min, drain on kitchen napkinIn the same wok add cumin seeds, ginger-garlic-green chilly paste
Cook till rawness goes, add tomato puree
Cook till oil separates , then add in spices- chilly pwdr, turmeric pwder, garam masala & pav bhaji masala
Saute till masalas leave oil, add salt
Now add in the sauted bell peppers,onions, paneer cut lengthwise.
Give a quick stir till the masala coats the paneer n veggies well.
Garnish with some freshly chopped coriander & ginger juliennes !
Simple n Yummy Bhindi Masala
Simple n Yummy Bhindi Masala - Tanushree Aich
INGREDIENTS
200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp cumin seeds
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp punjabi garam masala powder or any good garam masala powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
Chopped coriander for garnish
Method
rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
heat 2 tbsp oil in a kadai/wok or pan.
add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
all the oil will be used up. so add 1 tbsp oil to the same pan. Add cumin seeds, once they splutter add chopped onions and fry till they become translucent.
add the chopped tomatoes and saute till the tomatoes are soft and mushy.
if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
add all the dry spice powders one by one.
stir well and saute for a minute.
add the sauted bhindi, & salt and mix so that the onion-tomato masala coats the bhindi well.
cook for 2-3 minutes. stir in between.
serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan
200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp cumin seeds
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp punjabi garam masala powder or any good garam masala powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
Chopped coriander for garnish
Method
rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
heat 2 tbsp oil in a kadai/wok or pan.
add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
all the oil will be used up. so add 1 tbsp oil to the same pan. Add cumin seeds, once they splutter add chopped onions and fry till they become translucent.
add the chopped tomatoes and saute till the tomatoes are soft and mushy.
if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
add all the dry spice powders one by one.
stir well and saute for a minute.
add the sauted bhindi, & salt and mix so that the onion-tomato masala coats the bhindi well.
cook for 2-3 minutes. stir in between.
serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan
Raw Banana Gojju
Raw Banana Gojju - Shilpa Bhaktha
Recipe:
peel the raw banana and dice it.wash n apply salt.in a pan take 2-3 tbsp oil add mustard seeds methi seeds curry leaves n urad dal fry for a while.squeeze n add raw banana..fry it for sometime..make a paste of tamarind add red chilli powder n turmeric powder..add hing powder or hinga udda.. Add to it boil it..
Baby Potato's Masalewali Sukhi Subji
Baby Potato's Masalewali Sukhi Subji - Prasad Naik
Recipe:
Boil Baby Potatoes, peel off the skin and poke them with fork on every potatoes so that the flavours seep into potatoes.
In Kadhai take 4 tbsp of oil and fry the potatoes light brown. Take them out of Kadhai and in same oil add lot of Kadipatta, Mustered seeds- Rai. Add 4 fine chopoed Tomatoes, 1tsp Haldi, Dhaniya- Coriander Powder 5 tsp, Red Chilli Powder 3 tsp, Fresh Coriander Chopped 2 cups, Salt to taste.
Mix well and add light brown fried potatoes. Saute for a while so that masala is coated on Potatoes. Sprikle Aamchur Powder as per required taste - optional. Lid the Kadhai for 5 minutes. Gas off. Garnish with Fresh coriander and your Baby Potatoes Masalewali Sukhi Subji is ready to serve.
In Kadhai take 4 tbsp of oil and fry the potatoes light brown. Take them out of Kadhai and in same oil add lot of Kadipatta, Mustered seeds- Rai. Add 4 fine chopoed Tomatoes, 1tsp Haldi, Dhaniya- Coriander Powder 5 tsp, Red Chilli Powder 3 tsp, Fresh Coriander Chopped 2 cups, Salt to taste.
Mix well and add light brown fried potatoes. Saute for a while so that masala is coated on Potatoes. Sprikle Aamchur Powder as per required taste - optional. Lid the Kadhai for 5 minutes. Gas off. Garnish with Fresh coriander and your Baby Potatoes Masalewali Sukhi Subji is ready to serve.
Thursday 19 November 2015
Red Chilly Pickle
Red Chilly Pickle - Jyoti Nayak Kamath
Recipe'
Wash and pat dry the 8-10 red chillies and cut them into 3 or 4 pieces.make a powder of 3 tablespoon of mustard,dry roast 1/2 teaspoon of methi seeds and powder it coarse.Dry roast 1/2 teaspoon of fennel seeds and powder it well.in a pan keep around 4 Tablespoon of oil,add 1/2 teaspoon of hing powder when hot and 1/2 teaspoon of turmeric powder mix well and lower the gas,put the cut chilly bits and mix well and and keep it covered for 2-3 mins not more or the Colour will change.add the powders and mix well.finally add salt according to taste ,close the gas and squeeze half a lime juice,mix well and store in a glass jar when cold.use it after 2 days .
Simple Egg Curry
Simple Egg Curry - Vidya Nayak Shenoy
For the masala.. grind together coconut + red chillies + little tamarind + 1 tbsp coriander seeds + cinnamon + turmeric pd. .. Heat oil fry the chopped onions .. when pinkish add lots of curry leaves n fry till crispy .. now add the masala n salt .. bring to boil now mix in boiled eggs.
Corn & Methi Seekh Kebabs
Corn & Methi Seekh Kebabs - Tanushree Aich
Recipe: makes around 15 kebabs
Ingredients:
Boiled sweet corn: 1 cup
Mint and coriander leaves: 2 tbsps each, chopped
Methi leaves: Handful
Green chillies: 2
Onion: one small size, finely chopped
Boiled potatoes: 2 medium size, properly mashed
Grated ginger: 1 tbsp
Garlic: 4 cloves, grated
Coriander powder: 1 tsp
Red chilli powder: 1/2 or 1 tsp (depends how spicy you prefer)
Garam masala: a pinch
Amchoor: 1 tsp
Salt to taste
Rice flour: 2 tbsps
Maida: 1 tsp
Method
In a blender, add corns, methi, mint and coriander leaves and chillies and coarsely blend it all.
In a bowl, add mashed potatoes, onion, ginger and garlic.
Take out the mixture from the blender and mix it well with potatoes mix.
Add all the masalas, maida and flour and mash well. Check for spices.
Make a seekh with help of skewers
Refrigerate the ready seekhs for about an hr so that they firm up a bit
Shallow fry on a grill pan
Take it out on an absorbent paper and sprinkle some chat masala.
Serve with spiced onion rings (Sauteed rings with chilly pwdr, lemon juice & chaat masala)
PS: A healthier option wud be replacing potatoes with raw bananas!
Recipe: makes around 15 kebabs
Ingredients:
Boiled sweet corn: 1 cup
Mint and coriander leaves: 2 tbsps each, chopped
Methi leaves: Handful
Green chillies: 2
Onion: one small size, finely chopped
Boiled potatoes: 2 medium size, properly mashed
Grated ginger: 1 tbsp
Garlic: 4 cloves, grated
Coriander powder: 1 tsp
Red chilli powder: 1/2 or 1 tsp (depends how spicy you prefer)
Garam masala: a pinch
Amchoor: 1 tsp
Salt to taste
Rice flour: 2 tbsps
Maida: 1 tsp
Method
In a blender, add corns, methi, mint and coriander leaves and chillies and coarsely blend it all.
In a bowl, add mashed potatoes, onion, ginger and garlic.
Take out the mixture from the blender and mix it well with potatoes mix.
Add all the masalas, maida and flour and mash well. Check for spices.
Make a seekh with help of skewers
Refrigerate the ready seekhs for about an hr so that they firm up a bit
Shallow fry on a grill pan
Take it out on an absorbent paper and sprinkle some chat masala.
Serve with spiced onion rings (Sauteed rings with chilly pwdr, lemon juice & chaat masala)
PS: A healthier option wud be replacing potatoes with raw bananas!
Jeere Meere Kadi
Jeere Meere Kadi - Prathima Bhandary
1 cup fresh coconut
1 tsp cumin seeds(jeera)
6-7 peppercorns
3-4 Roasted red chillies
Tamarind -A small ball
Garlic pods -5-6
Oil
Salt
Method:
Heat oil and fry cumin& pepper. Grind with coconut,roasted red chillies, tamarind and salt. Heat the ground masala with sufficient water for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala.
1 tsp cumin seeds(jeera)
6-7 peppercorns
3-4 Roasted red chillies
Tamarind -A small ball
Garlic pods -5-6
Oil
Salt
Method:
Heat oil and fry cumin& pepper. Grind with coconut,roasted red chillies, tamarind and salt. Heat the ground masala with sufficient water for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala.
Karathe Kismuri
Karathe Kismuri - Prathima Bhandary
Bitter gourd -1
Finely chopped Onion -1
Grated Coconut -1 cup
Roasted Red chillies- 3-4
Tamarind- A small piece
Coriander seeds- 1 tsp
Oil
Salt
Cut bitter gourd into thin pieces and fry them till they are crispy. Grind grated coconut along with red chillies, tamarind and coriander seeds to get a coarse mixture. (don't add water). Transfer the mixture to a bowl and then add chopped onions and the bitter gourd pieces.
Finely chopped Onion -1
Grated Coconut -1 cup
Roasted Red chillies- 3-4
Tamarind- A small piece
Coriander seeds- 1 tsp
Oil
Salt
Cut bitter gourd into thin pieces and fry them till they are crispy. Grind grated coconut along with red chillies, tamarind and coriander seeds to get a coarse mixture. (don't add water). Transfer the mixture to a bowl and then add chopped onions and the bitter gourd pieces.
Idly Without Rice
Idly Without Rice - Vidya Baindur
Recipe
soak 1 &1/4cup white udid dal,& 1cup yellow moong dal together for 4-5 hours.. then grind it with water..add salt ..make thick batter like usual idlis batter..then keep for fermentation for 8-9 hours( I KEPT FOR WHOLE NIGHT) ..then grind roughly green chillies, without water..add it in batter jst before steaming..add 1tsp whole jeera, hing, .. mix it nicely.. add 3/4 tsp eno ..mix it properly.steam idlis in idli patra. ..no need of rice at all.
Creamy Sweet Corn Egg Drop Soup
Creamy Sweet Corn Egg Drop Soup - Tanushree Aich
Ingredients
Chicken stock 2 cups
Sweet corn, boiled & roughly chopped 1 cup
Carrots & french beans chopped 1/4th cup
Coarsely ground peppercorns
1 egg white
Spring onion greens 1/4th cup
Cornflour slurry
Procedure
For the chicken stock pressure cook a few chicken pieces, sliced spring onion whites, some parsley, a few peppercorns, cloves, a bay leaf, water & salt
Cool, remove the spices & chicken pieces & puree
Freeze & store as cubes
For the soup
Add a blob of butter in a wok
Saute the carrots & beans for 2 mins
Add in the boiled corn & the chicken stock
Let it simmer, add the cornflour slurry to get the desired consistency
Switch off gas & drop in the egg white in a stream stirring the soup
Lastly garnish with freshly ground pepper & spring onion greens
Chicken stock 2 cups
Sweet corn, boiled & roughly chopped 1 cup
Carrots & french beans chopped 1/4th cup
Coarsely ground peppercorns
1 egg white
Spring onion greens 1/4th cup
Cornflour slurry
Procedure
For the chicken stock pressure cook a few chicken pieces, sliced spring onion whites, some parsley, a few peppercorns, cloves, a bay leaf, water & salt
Cool, remove the spices & chicken pieces & puree
Freeze & store as cubes
For the soup
Add a blob of butter in a wok
Saute the carrots & beans for 2 mins
Add in the boiled corn & the chicken stock
Let it simmer, add the cornflour slurry to get the desired consistency
Switch off gas & drop in the egg white in a stream stirring the soup
Lastly garnish with freshly ground pepper & spring onion greens
Sunday 15 November 2015
Coconut Pedha
Coconut Pedha - Vidya Baliga
Ingredients :
Desiccated Coconut pwd : 250gms
Condensed Milk : 1 tin
Nuts of your choice
Saffron : (slightly roast n powder)
Method :
Warm the condensed milk & stir continuously. Add desiccated coconut, saffron & nuts just enough to absorb all the milk and at the same time the mixture should be soft. Allow to cool a little & make pedhas. Roll it in the remaining desiccated coconut
Ingredients :
Desiccated Coconut pwd : 250gms
Condensed Milk : 1 tin
Nuts of your choice
Saffron : (slightly roast n powder)
Method :
Warm the condensed milk & stir continuously. Add desiccated coconut, saffron & nuts just enough to absorb all the milk and at the same time the mixture should be soft. Allow to cool a little & make pedhas. Roll it in the remaining desiccated coconut
Chicken Lemon Pepper
Chicken Lemon Pepper - Namitha Praveen Kamath
http://healthyeatingparadise.blogspot.in/…/chicken-lemon-pe
Kookacho Gojju
Kookacho Gojju - Sabitha Shenoy
same like batata gojju. Cook peel mash cooka. Crush green chilies, tamarind, salt and hing. Add to cooka. Cooked tomato (opt). Season with oil mustard, curry leaves, red chilly bits and hing. Phann optional. Cor leaves opt.
same like batata gojju. Cook peel mash cooka. Crush green chilies, tamarind, salt and hing. Add to cooka. Cooked tomato (opt). Season with oil mustard, curry leaves, red chilly bits and hing. Phann optional. Cor leaves opt.
Jhinga Masala
Jhinga Masala - Nutan Shenoy-Kini
Recipe
Clean devein n wash prawns. Marinate with lime juice gg paste chilly pwdr turmeric pwdr n salt. Refrigerate till ur masala is ready.
Make onion paste. Saute in oil with 1 or 2 tejpatta. Let raw smell disappear n colour change. Keep stirring. Now add tomato puree. Cover n cook. Once raw smell disappears, leave the vessel open. Let the mixture dry up till oil leaves sides of vessel. Now add dryroasted dhania jeera laung dalchini chakraphool powder. Mix well. Add prawns. Mix well. Adjust chilly powder n salt. Mix well. Let the prawns leave out water. Keep stirring. Add boiling hot water to gravy consistency n cook till done. Garnish with lots of chopped coriander leaves.
Make onion paste. Saute in oil with 1 or 2 tejpatta. Let raw smell disappear n colour change. Keep stirring. Now add tomato puree. Cover n cook. Once raw smell disappears, leave the vessel open. Let the mixture dry up till oil leaves sides of vessel. Now add dryroasted dhania jeera laung dalchini chakraphool powder. Mix well. Add prawns. Mix well. Adjust chilly powder n salt. Mix well. Let the prawns leave out water. Keep stirring. Add boiling hot water to gravy consistency n cook till done. Garnish with lots of chopped coriander leaves.
Mushroom Kabab Masala
Mushroom Kabab Masala - Vidya Nayak Shenoy
Wash 10 no. of button mushrooms n wipe dry with kitchen towel... cut into halves.. heat 2 tbsp oil.. add curry leaves n 2 slit green chillies .. fry for a while.. now add 2 tsp pepper pd.. n fry again ..add any kabab masala.. 1 tsp n mix well add salt n mushrooms.. n mix till the masala is nicely coated to the mushrooms.. now cover n cook for a while.. add 1 tsp water n saute till done
Green Chicken
Green Chicken - Prasad Naik
Marination : 1kg Chicken Pcs, 2tsp Garam Masala, 2tsp Garlic Paste, 1 Lime Juice, 1tsp Salt. Mix Well and keep aside for min 1 hour.
Green Masala : 3 Cups of chopped fresh Coriander,1/2 Cup Chopped Mint, 5 Pods of Garlic, 1/2 inch Ginger, 2 Big Onions,2 inch Cinnamon , 2-3 Cloves, 5 Cardamom, 10 Black Paper Corn. Grind all the ingredient by adding water and make a fine paste.
In a pressure cooker take 2 tbsp on oil and heat it and add 2 Tejpatta, 4 fine Copped Onions and 2 fine Chopped Tomatoes. Saute for 2 minutes. Then Add Green masala & Sauté till it gives an Aroma. Add Marinated Chicken and sauté for 10 minutes till the masala is coated on chicken and chicken pcs colour changes. Add 4 glasses of water and lid the pressure cooker. It Takes 3 whistles to cook the chicken well. Put off the Gas, let the pressure gets released on its own. Your Green Chicken is ready to serve with Steam Rice, Chapati or Tastes best with Bhakris
Marination : 1kg Chicken Pcs, 2tsp Garam Masala, 2tsp Garlic Paste, 1 Lime Juice, 1tsp Salt. Mix Well and keep aside for min 1 hour.
Green Masala : 3 Cups of chopped fresh Coriander,1/2 Cup Chopped Mint, 5 Pods of Garlic, 1/2 inch Ginger, 2 Big Onions,2 inch Cinnamon , 2-3 Cloves, 5 Cardamom, 10 Black Paper Corn. Grind all the ingredient by adding water and make a fine paste.
In a pressure cooker take 2 tbsp on oil and heat it and add 2 Tejpatta, 4 fine Copped Onions and 2 fine Chopped Tomatoes. Saute for 2 minutes. Then Add Green masala & Sauté till it gives an Aroma. Add Marinated Chicken and sauté for 10 minutes till the masala is coated on chicken and chicken pcs colour changes. Add 4 glasses of water and lid the pressure cooker. It Takes 3 whistles to cook the chicken well. Put off the Gas, let the pressure gets released on its own. Your Green Chicken is ready to serve with Steam Rice, Chapati or Tastes best with Bhakris
Egg Sukha
Egg Sukha - Vidya Nayak
Ingredients....
6 boiled eggs (cut into 4 slices)
2 onions chopped
1 tomato chopped
1tbsp chilli pd
1tsp haldi
2tsp coriander pd
2tsp garam masala pd
2tsp ginger garlic paste
Curry leaves
1/2 grated coconut
Salt
Fry onions till golden add curry leaves....tomato...fry for few minutes add chilli pd...haldi....coriander pd...garam masala pd....ginger garlic paste fry for 5 minutes on low flame add grated coconut mix fry well for 5 minutes add salt 1cup water boiled sliced eggs mix n cook till it becomes dry finally add coriander leaves.
Ingredients....
6 boiled eggs (cut into 4 slices)
2 onions chopped
1 tomato chopped
1tbsp chilli pd
1tsp haldi
2tsp coriander pd
2tsp garam masala pd
2tsp ginger garlic paste
Curry leaves
1/2 grated coconut
Salt
Fry onions till golden add curry leaves....tomato...fry for few minutes add chilli pd...haldi....coriander pd...garam masala pd....ginger garlic paste fry for 5 minutes on low flame add grated coconut mix fry well for 5 minutes add salt 1cup water boiled sliced eggs mix n cook till it becomes dry finally add coriander leaves.
Pressure Cooker Eggless Cake
Pressure Cooker Eggless Cake - Alka Shenoy
Ingredients
Whole wheat flour- 1cup
Butter-110gms
Baking powder-l spoon
Milk maid-400gms
Milk-1/4cup
Almonds_10 -12 crushed into small pieces
Vanilla essence_1 tsp
Method-
Melt butter in a vessel.put the flour n baking powder. Blend it with a blender. Add milkmaid and again mix it.add the milk blend it properly. Now add the almonds n vanilla essence n mix with a spoon.greese a round aluminum tin(don't use steel) ,pour the batter into it.now set the cooker.put crystal salt in the bottom of the cooker,keep one cooker plate(the one with holes) ,keep the vessel on that.heat on high flame for 3mins.then on low flame for30 to 35 mins.check it with toothpick to confirm it.take it out when it is cooked, allow to cool.turn it upside down on a plate. Cake is ready.
For chocolate syrup( u can use ready made or can make it at home)
2tbs cocoa powder, little water, 4 tbs sugar .mix all n boil it in a pan,till it becomes thick.apply this syrup on the top of the cake!!
Ingredients
Whole wheat flour- 1cup
Butter-110gms
Baking powder-l spoon
Milk maid-400gms
Milk-1/4cup
Almonds_10 -12 crushed into small pieces
Vanilla essence_1 tsp
Method-
Melt butter in a vessel.put the flour n baking powder. Blend it with a blender. Add milkmaid and again mix it.add the milk blend it properly. Now add the almonds n vanilla essence n mix with a spoon.greese a round aluminum tin(don't use steel) ,pour the batter into it.now set the cooker.put crystal salt in the bottom of the cooker,keep one cooker plate(the one with holes) ,keep the vessel on that.heat on high flame for 3mins.then on low flame for30 to 35 mins.check it with toothpick to confirm it.take it out when it is cooked, allow to cool.turn it upside down on a plate. Cake is ready.
For chocolate syrup( u can use ready made or can make it at home)
2tbs cocoa powder, little water, 4 tbs sugar .mix all n boil it in a pan,till it becomes thick.apply this syrup on the top of the cake!!
Chicken Dhaba Style
Chicken Dhaba Style - Nutan Shenoy-Kini
Recipe:
Wash cut chicken n marinate with lime juice chilly powder kashmiri chilly powder salt n turmeric pwdr. Keep aside for half an hour.
In the meanwhile thinly slice the onions n brown them well. Blanch tomatoes. Blend thick curds. Blend all togedr. In a thick bottomed vessel tk half ghee n half oil. Dhabba ppl use vanaspati. Add the ground masala, let it fry till oil separates. Now add the chicken n mix so that all pieces are well coated. Roast dhania jeera saunf tej patta dalchini laung chakraphool kesarphool dagadphool n shahjeera. Grind to a powder. Adjust chilly powder n salt. Mix let it boil. Add the roasted powder n mix well. Now add boiling water as per consistency desired. Cover n cook on medium flame. Once its done, garnish with chopped cilantro. Ur dhabba ishtyle chicken is ready to be had with ghee rice / jeera rice/ simple peas pulao/ rice roti/ jowari bhakri or simple naan or phulkas.
In the meanwhile thinly slice the onions n brown them well. Blanch tomatoes. Blend thick curds. Blend all togedr. In a thick bottomed vessel tk half ghee n half oil. Dhabba ppl use vanaspati. Add the ground masala, let it fry till oil separates. Now add the chicken n mix so that all pieces are well coated. Roast dhania jeera saunf tej patta dalchini laung chakraphool kesarphool dagadphool n shahjeera. Grind to a powder. Adjust chilly powder n salt. Mix let it boil. Add the roasted powder n mix well. Now add boiling water as per consistency desired. Cover n cook on medium flame. Once its done, garnish with chopped cilantro. Ur dhabba ishtyle chicken is ready to be had with ghee rice / jeera rice/ simple peas pulao/ rice roti/ jowari bhakri or simple naan or phulkas.
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