Ingredients
Ingredients :
For Curry / Cut/ Turry
1) 2 Big Onions sliced
2) 2 Cloves of Garlic
3) Whole Garam Masala
1) 6 Cloves
2) 6 Black Peppercorns
3) 1 inch Cinnamon stick
4) 1 Tomato chopped
5) 4 tsp Grated Coconuut
6) 1 tsp Red Chilli powder
7) 2 dried red chillies soaked in oil overnight
For Garnishing
1) Farsan / Hot mix
2) Onion finely chopped
3) Tomato finely chopped
4) Corriandar leaves
5) Matkichi bhaji ( refer my video)
6) Aloo sabji ( refer my video)
7) Poha
Method :
Curry
1) First Grind whole garam masala, soaked red chillies and garlic together in a blender.
2) Roast the coconut untill it gets light golden color.
3) Heat 2 tsp oil in a pan add crushed garlic and masala paste. Saute till nice aroma from the spices come out. After that add sliced onion and fry till it gets brown color.
4) Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste.
5) Heat 6 tsp oil in a pan. Add masala paste and fry till oil starts loosing out from the spices. Cover it with lid and cook for 7 mts.
6) After 7 mts add degi mirch and cook for another 3 to 4 mts.
7) Add water and salt and bring it to boil. Curry is ready now.
Garnishing
1) First spread the layer of matkichi bhaji, then aloo sabji followed by poha. Pour some curry over it.
2) Spread farsan over the mixture. Then onion, tomato and corriandar leaves.
3) Finally pour curry. Misal is ready now. Serve this with bread and extra curry.
Monday, August 16, 2010
Misal Pav
Khasta kachori
Khasta Kachori (Chaat)
Ingredients:
1 cup maida (all-purpose flour)
1 tbsp rice flour
2 tbsps oil
enough cold water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground
1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground
pinch of hing
1/4 tsp cumin pwd or crushed cumin seeds
1 tsp ginger-green chilli paste
1/2 tsp red chilli pwd
1/2 tsp coriander pwd or crushed coriander seeds
large pinch of amchur
large pinch of fennel pwd
pinch of garam masala
1 tbsp besan
1/2 tbsp oil
salt to taste
1 Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2 While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the kachori.
4 Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
5 Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
6 Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
7 Remove onto absorbent paper and serve warm along with a cup of chai.
Note:
Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation proces
Khasta kachori
Khasta Kachori (Chaat)
Ingredients:
1 cup maida (all-purpose flour)
1 tbsp rice flour
2 tbsps oil
enough cold water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground
1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground
pinch of hing
1/4 tsp cumin pwd or crushed cumin seeds
1 tsp ginger-green chilli paste
1/2 tsp red chilli pwd
1/2 tsp coriander pwd or crushed coriander seeds
large pinch of amchur
large pinch of fennel pwd
pinch of garam masala
1 tbsp besan
1/2 tbsp oil
salt to taste
1 Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2 While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the kachori.
4 Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
5 Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
6 Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
7 Remove onto absorbent paper and serve warm along with a cup of chai.
Note:
Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation proces
Chettinad Style Chicken Curry
Chettinad Style Chicken Curry
Ingredients:
1 kg chicken, washed and cut into medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil
1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.
Microwave paneer makhni easy to cook
Butter- 1 or 2 tbsp
GG paste - 1/2 tbsp
Whole garam masala - 1 tej patta, 3 clove, 2 cardamom , cinnaman big stick (other wise use cinnaman powder 1/2 tsp)
Tomotos - 2 (puree)
powderd kasturi methi for garnish
paneer- 1/2 cup
fresh cream -2 tbsp
pepper powder - 1tsp
salt to taste
lal mirchi powder for taste
turmaric
shah jeera- 1/4tsp
sugar -1tsp
Add butter in a microwave safe bowl put this bowl in microwave for 30 sec and then add whole garam masala and shah jeera, pepper powder and GG paste and cook in microwave about 3 mins and then remove from microwave stir well then add tomato puree and salt , turmaric, lal mirchi powder, sugar and stir well put lid on this bowl and cook in microwave for about 7 mins after 7 min remove from microwave stir well and some water and again put lid on top of the bowl cook about 3 mins and remove from microwave stir well add paneer and fresh cream and put this with out a lid cook for about 3 mins add kasturi methi powder and cook for a minit and this is ready to serve ...
it is very tasty dish it will goes with rice or roti ...
Besan Bhindi
Bhendi-400gms
Besan - 1/4 cup
Onions- 1 big or very small onions- 7
Oil- 4tbsp
Masala's
Turmeric-1/2tsp
salt- to taste
redchilli powder- to taste
amchur-1tsp
fennel powder-11/2tsp
dhaniya powder-1tsp
garam masala powder-1tsp
Jeera powder-11/2tsp
Add all masala's in bowl mix it well and cut bhendi edges and stuff these masala into slit bhendis And put all bhendi in a bowl and 2 tbsp oil into it then put kadai on gas add 2tbsp oil into kadai heat should be low then add onions keep those onions 2 mins and then add besan keep stir for one more minit then add stuffed bhendi in kadai stir all these once and put lid on to kadai and leave this for 2 mins and stir once keep doing this every 2 mins until bhendi cook and serve with ghee roti...
Kulfi
Ingredients:
Sweetened Condensed Milk - 14 oz -414ml
Evaporated Milk – 12 oz -355ml
Heavy Whipping Cream – 16 oz -473ml
Cool Whip Whipped Topping - 16 oz-473ml
Saffron (Kesar) – 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
Method:
With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Serves 20- 25
Tips:
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.
Falooda
Ingredients:
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Method:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take i
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Serves 2.
Tips:
Like your desserts sweeter – just add extra rose syrup and sugar.
Very kid-friendly recipe. They can make and eat it.
t off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
If you are running short on time, you can use cold milk (without boiling). The flavor is slightly different.
Health tip: Substitute Low Fat Milk and Low Fat Ice Cream.
Rasmalai with ricotta cheese
What you need
15 oz Whole Milk Ricotta Cheese
1 ¼ cup Sugar
One pint (473ml) Fat Free Half and Half Milk
A pinch of saffron
¼ tsp crushed cardamom seeds
½ tsp rose water (optional)
3-4 tsp blanched almonds
2 tbsp crushed pistachios
To make the syrup or Ras
Thicken the half and half by simmering over low heat for few minutes.
Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.
Method
Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer.
Spread on the oven safe dish- I used muffin pan. I added 2 spoons of cheese mixture in each cups. To spread evenly in the cups—place the bottom of glass in the cheese mixture or level it with the spoon.
Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn’t come out sticky with cheese it means you are all set to take the tray out from the oven :)
Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl.
Add the cooked balls to the half and half and decorate with Pistachios and Almonds.
Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:)
Tiramisu
Ingredients:
Cream Cheese – 8oz box at room temp
Sugar – 6 Tbsp (divided)
Whipped Cream – 3/4 cup Heavy Whipping Cream plus 1 Tbsp Sugar whipped to 1 1/2 cups (1 1/2 cups of Cool Whip may be used as an instant alternative)
Egg Yolks – 3
Strong Coffee – 1 cup (or as needed) mixed with 2 Tbsp Rum (optional)
Lady Fingers – 1 package (Alternative: 1/2 box white cake mix, see below)
Cocoa Powder & Powdered Sugar – for garnishing
1. In a large mixing bowl, mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. In a separate bowl, mix 3 egg yolks with remaining 3 Tbsp of sugar and whisk continuously in a double boileruntil eggs are cooked (approx 1-2 minutes). The color of the yolks will turn a lemon yellow when done.
3. Immediately mix the egg mixture into the cream cheese mixture and stir well.
4. Add 2-3 Tbsp of the coffee into the mixture and mix well.
5. Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Fold Whipped Cream into cream cheese/egg mixture until well incorporated.
6. Dip each Lady Finger into the coffee (for 1-2 seconds on each side) and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers.
8. Lightly dust cocoa powder over the filling. Tea strainer works great!
9. Repeat with another layer of coffee dipped fingers.
10. Top with remaining filling.
11. Sprinkle cocoa powder over the top to form a coating.
11. Chill overnight to set.
12. Garnish with a light dusting of powdered sugar.
Alternative Method Using Boxed White Cake Mix:
1. Bake cake per package directions. Only 1/2 box is necessary for this recipe.
2. After cake has cooled, flip baking pan over on a flat dish or work surface.
3. Using a long bread knife, cut the cake in half horizontally, creating two thin layers of cake.
4. Carefully place the top layer back into the baking pan.
5. Using a pastry brush, dab coffee onto the cake. More coffee may be required to soak the cake.
6. Spread 1/2 of the cream cheese filling onto the cake and dust with cocoa powder.
7. Carefully place the second layer of cake on top of the filling.
8. Dab more coffee onto the cake.
9. Spread remaining filling evenly and dust with cocoa creating an even layer.
10. Cover and chill overnight.
Kalakand quick and easy
Ricotta Cheese – 15 oz
Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp
Method:
1. In a microwave safe square or rectangle dish, mix the Ricotta Cheese and the Condensed Milk well.
2. Mash down all the lumps with a help of a whisk.
3. Cook in the microwave for 5 minutes uncovered.
4. Take out and mix well. Make sure that you loosen the edges.
5. Back in the microwave 3 more minutes, uncovered.
6. Take out and mix.
7. Microwave for 2 minutes, covered. Take out and mix.
8. Microwave for 2 minutes,cross covered, take out and mix.
9. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
10.Once done, mix well.
11. Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
12. Press down and flatten the mixture.
13. Sprinkle chopped Pistachios and Almonds on top and press them down to help them stick.
14. Cover and allow to set either in the refrigerator for an hour or on the counter-top for a few hours.
15. Cut into desired shape and serve.
made with paneer that is cooked with reduced milk.
Kaju katli
Powdered Cashews – 1.5 cups (150gms)
Powdered Sugar – 1 cup (110gms)
Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops (optional)
Method:
1. Take a double-boiler (see below) and bring the water to boil.
2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.
3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.
4. Pour the Cashew Powder in a mixing bowl.
5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.
6. Add the Cardamom Powder and mix them all well.
7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.
8. Start kneading by adding a little water at a time.
9. Knead till it forms a dough and the cashew starts letting oil go.
10. Grease hands and rolling pin for easier rolling.
11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.
12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).
13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
14. Store in the refrigerator and serve at room temperature for great taste.
Double Boiler:
1. Take a pan and add water to it and bring water to boil.
2. Take another pan that will sit well on top of the bottom pan (not submerged in).
3. The water in the bottom pan is boiled.
4. The top pan is used for cooking/heating so that it is not intense and direct heat.
5. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.
See Video for demonstration.
Tips:
1. Adding Varak gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.
2. We noticed that powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder.
Dhokla
Ingredients:
Sooji (Semolina) – 2 cups
Oil – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger – 1 tsp (grated)
Green Chili – to taste (finely chopped)
Salt – 1 tsp or to taste
Water – 1 cup
Yogurt – 1 cup, well beaten
Turmeric Powder – 1/4 tsp
ENO Fruit Salt – 2 tsp
Spray Cooking Oil
For the Seasoning:
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped
Method:
1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add in Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil.
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).
15. Add slit Green Chilies and let them cook for 30 – 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.
PEDA
Instant Dry Milk (Milk Powder) – 2 cups (150gm)
Sweetened Condensed Milk - 1, 14oz can (396gm)
Unsalted Butter – 1, 4oz stick (113gm)
Method:
In a microwave safe dish, melt the butter.
Add in the rest of the ingredients and mix well.
Cook in the microwave for 3 minutes, stirring very well after every minute.
After the 3 minutes, mix well again and leave aside for the mixture to cool down enough to handle.
Once the mixture has cooled down, grease your hands and make balls.
Gently press the balls and flatten them to shape…round and flat.
Decorate them with colored sugar, almonds, cashews, pistachios or raisins.
Let the pedas set and cool down.
For a pretty presentation, place them in baking cups and serve.
kottimera coconut chutney
Coriander leaves-2cups
coconut- 1/2 kernel
fenugreek-1/4tsp
urad dal-2tbsp
musterd seeds-1tsp
tarmarind-gooseberry size
turmaric-1/4tsp
chillis-6 or 7
dry red chillis-4
Astofida- 4pinches
oil-2tbsp
salt to taste
Heat oil in a kadai, Add urad dal, fenugreek, in order once dal color changes add Mustered seeds then add green chills astofida, red chills make sure that red chills do not over fry keep these in order remove all these with out oil in a mixi jar grind once then keep these gas on then add coriander leaves fry well once they loose all the water add coriander to mixi jar grind well should not too corse. Take this in a kadai donot keep this kadai on gas.Now cut the coconut into small piceces and grind it well like a paste.then add this coconut paste to above corainder paste and mix well then ready to serve
Paneer butter masala restaurant style
Ingredients:
250 gms paneer (about 24 cubes)
3 medium sized onions
2 tsp ginger-garlic paste
2 tsps red chilli powder
3 tbsps cashewnut (grind to smooth paste with little water)
1/2 tsp coriander powder
1/4 tsp turmeric powder
4 ripe tomatoes
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala powder
salt to taste
3 tbsps butter
2 pinches of orange food color
Coriander leaves for garnish
http://thotasandhrarecipes.blogspot.com/2009/02/paneer-butter-masala-indian-cottage.html
How to
In a saucepan, bring about 4 cups of water to boil. When the water starts dancing, gently drop in the onions, and tomatoes. Let them cook on high flame for 10 mts.
Drain the water and let onions and tomatoes cool down. Once cool grind onions to smooth paste. Peel the skin of the tomatoes and grind to smooth paste separately. Set aside.
Heat a tbsp of ghee and fry the paneer cubes to golden brown as shown in the picture.
While the paneer fries, bring one cup of water to boil and switch the flame off. To this add the fried paneer cubes and let it sit for 5 mts in.
In a pan/kadhai heat 3 tbps of butter on medium low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mts stirring frequently till the gravy starts turning brown in color and the raw smell disappears.
Add ginger-galic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well.
Add tomato puree, kasoori methi, coriander powder, garam masala. simmer the flame and let it cook for 4 mts.
Add fried paneer, mix gently and let it cook for another 4 mts
Now add 3/4 cup of water, and cook on medium flame till the gravy turns to a thick consistency. Check the salt and add if required.
Add 3 tbps of water to the food color and mix it to the curry. cook for another minute or two before turning off the flame.
Let it sit for atleast 10 minutes and garnish with freshly chopped coriander before serving.
DHUM Chicken for 250gms
Karam
salt
pasupu
Ginger garlic - 1tbsp
garam masala -1 1/2tbsp
tomoto sause, soya sause, chilli sause- 1 1/4tbsps
Pudina ,corainder koncham
onion 1 chopped
chillis -2
oil -2 or 3 tbsps
Take all these ingreadiants in a bowl with chicken marinate at least half n hour
put pan on heat add above marinated chicken in pan donot add oil just put chicken in that pan in simmer at least 20mins then ready to eat
Dabeli masala
Ingredients:
Dry Red Chilli: 1
Dhania/Coriander Seeds: 1 tsp
Cinnamon Stick: 1/2 inch
Cloves: 2
Jeera/Cumin Seeds: 1/4 tsp Procedure:
1. Roast all ingredients in a pan for 2-3 minutes.
2. Grind to fine powder.
For curry
3. Mash pototos
4. onions finely chopped
5. coriander for garnish
6.butter
7.sev
8.salted peanut
9.dabeli masala sugar
10. pav
Take mash potatos and 2tsp of ketchup and add sufficiant dabeli masala, add 1tbsp butter and mix it well if u like sweet add 1 or 2 tbsp of sugar to this mixture if u r mixture is too hard add 2 tbsp of water and as per your taste add salt
Garlic chutney
Need garlic paste 1tbsp
coconut 1 1/2 tbsp
Tarmarind chutney - 2tbsp
Red chilli powder - as per your taste
Mix all these ingrediants for garlic paste
How to make dabeli toast the pav on both side with butter the bottom of the bun spread the garlic chutney( if u like on both garlic chutney add another bun too) on the bottom of the bun spread potato masala and add onions, sev, coriander, peanuts and put the top of the bun and your dabeli is ready to eat
Biryani masala
Cloves-10
Green cardamom -10
Black cardamom - 4
Cinaman-dalchini- 4
pepper corns - 10
javitri - 4
Bay leaves - 3
Kasturi Methi - 1tbsp(Big)
Anar dana - 1 tbsp(Big)
Black jeera - 1/4tbsp
Fried Onions - 2tbsp
Fenel seeds - 1/2tbsp
All these grind well like a powder then add masala powders to it those are
Turmeric - 1/4 tbsp
Red chilli powder - 1/2tbsp
Jeera powder - 1 tbsp
Coriander Powder - 2 tbsp
For one kg rice use 3 TBSP of this masala if u want more spice add more green chillis to your biryani do not use red chilli or pepper powder
Tutti Frutti Cake Recipe
Ingredients:
2 cups all purpose flour/maida
2 tsps baking pwd
1/2 tsp baking soda
1 1/4 cup granulated white sugar
1/2 cup soft white butter
2 eggs, room temperature
1/2 cup low fat milk
1/2 cup tutti frutti
2 tsps pineapple essence or vanilla essence
1 Preheat oven to 175 C. Grease and flour a loaf tin.
2 Sieve maida, baking soda and baking pwd thrice and keep aside.
3 In a bowl, cream butter and sugar till smooth and creamy. Add one egg at a time and beat till well combined. Add pineapple essence and combine.
4 Add the flour in three additions alternating with milk, starting with flour and ending with flour. Do not over beat, just mix till well combined in low speed.
5 Sprinkle some flour over the tutti frutti to coat them. Add this tutti frutti to the batter and fold gently into the batter. Do not beat it but just fold until combined.
6 Pour batter into the greased and floured loaf tin. Bake in preheated oven for 40-45 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool for 15 mts. Remove cake from pan and slice.
Quick and easy recipe Mixed Vegetable Kootu Recipe
Ingredients:
1 large carrot, peeled and cubed
1 large potato, peeled and cubed
1 large brinjal, cut into pieces
2 tomatoes, finely chopped
1/4 tsp turmeric pwd
salt to taste
Roast in 2 tsps of oil:
3-4 dry red chilies
1 tbsp coriander seeds
1 tbsp senaga pappu/chana dal/bengal gram
2 tsps ghasagasalu/poppy seeds/khus-khus
1″ cinnamon stick
pinch of asafoetida
2 tbsps grated coconut
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few fresh curry leaves
1 tbsp ghee or oil (ghee is preferred for this particular kootu)
1 Heat ghee in a heavy bottomed vessel, add mustard seeds and allow to splutter, add cumin seeds and let them brown. Add curry leaves and saute for few secs.
2 Add the carrot, potato and brinjal pieces and saute on medium flame for 3-4 mts. Reduce flame, add salt and turmeric pwd and combine. Place lid and cook till the vegetables are half cooked. Add tomatoes and cook further for another 4-5 mts.
3 While the vegetables are cooking, heat oil in a pan, add channa dal, coriander seeds, khus khus, cinnamon stick and red chilies and saute till the dals turn red and a lovely aroma emanates the kitchen. Add the coconut and asafoetida and roast for half a mt. Turn off heat and cool. Grind this mixture without water till it becomes a powder, add little water and make a smooth paste.
4 Add 2 1/2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid and add the ground paste and combine well. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.
5 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.
Vankaya Gasagasala Kura Recipe very good taste in this if u add some ground nut powder taste will expand more
Ingredients:
1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
pinch of roasted methi/fenugreek/menthi pwd
pinch of roasted cumin pwd
2 1/2 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste
1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 2 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.
Fruit cake
ingredients for batter
1 1/2 cups all purpose flour
3/4 cup butter at room temperature
1 1/2 cups sugar
3large egg yolks
3 large egg whites
1tbsp baking powder
2tbsp wine
1tbsp vanilla essence
for soaking fruits
1 cup tutti frutti
1/3 cup raisins
1/3 cup nuts (walnut cashew,almond)
1/3 cup dates
1/3 cup cherries
2 cups rum soaked all fruits
for caramel
1/2 cup sugar
1 tbsp water +1/2 cup water
For the spice powders
1tsp shahjeera
1/4 tspcardamam powder
1/4 tsp clove powder
1/4 tsp cinnaman powder
1/4tsp nutmug powder
