Saturday, 2 March 2013

Sambar Sadam

Sambar Sadam - This rice for sure will tickle the taste buds of all sambar lovers.

Ingredients :-
  • Rice - 1 Cup
  • Tur Dhal - 1 Cup
  • (soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water.
  • Turmeric powder - ¼ tspn
  • Coriander powder - ½ tbspn
  • Chillie powder - ½ tbspn
  • Sambar powder - 2 Tbspns
  • Salt to taste
  • Tamarind as big as a lime the Juice extracted
  • Ghee for Frying
For seasoning:
  • Mustard seeds – ½ - ¾ tspn
  • Curry Leaves - few
  • Asafoetida - a big pinch
  • Cashew nuts – 2 tbspns broken pieces
  • Sambar Onions – ½ a cup
For Garnish:
  • Coriander leaves chopped.
  • Ghee 2 –3 tbps melted & poured on top
Preparation Method :
  1. Wash Rice & Dhal, drain away all the water, to the Rice/Dhal mixture add the Turmeric pwd., Coriander pwd., Chillie pwd, Sambar pwd, & Salt.
  2. Extract the juice from the Tamarind & mix with the quantity of water to be added to the Dhal/Rice mixture.
  3. Pour this water into the Dhal/Rice Mixture & cook in Pressure cooker for 10/12 minutes.
  4. Add Ghee in the Pan & fry the Sambar Onions, as it’s getting brown add the Mustard Seeds Cashew nuts,Curry leaves.
  5. Add this seasoning to the Sambar Bath. Sprinkle with chopped Coriander Leaves.

Potato Stew

Potato stew can be made with either boiled or raw potato. You could even microwave the potato for 10 minutes with half a cup of water before using it.
  • 4 medium sized potatoes, parboiled
  • 1 onion, finely chopped
  • 1½ cup coconut milk
  • 1 tbsp ginger-garlic paste
  • ¼ tsp turmeric (haldi) powder
  • 2 green chilies, chopped
  • 1 tsp mustard seeds
  • 1 tbsp oil
  • Salt
Preparation Method:
  1. Heat oil and add mustard seeds.
  2. When the seeds begin to pop, add onions, ginger-garlic paste, green chilies and fry until the onion is soft.
  3. Add turmeric powder, salt and potatoes and stir for 3-4 minutes.
  4. Add coconut milk, bring to a boil and simmer for 2 minutes. (If you are using raw potatoes, add a little water, and simmer until the potatoes are cooked).
  5. Mash 2 pieces of potato with the ladle and let it mix in the curry. This thickens the curry. Simmer for about 5 minutes. Serve hot.

Wednesday, 19 December 2012

Chicken Dum Biryani Recipe

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-
  • Basmati Rice - 4 large cups
  • Boneless chicken breast - 300 gms(cut into 1" cubes)
  • Large onions - 3 no's
  • Large Tomatoes - 2 no's
  • Medium size potato - 1 no (cut into 1" cubes)
  • Fresh curd/plain yoghurt - 1 cup
  • Almonds - 8 to 10 pieces (whole)
  • Kaju - 8 to 10 pieces
  • Raisins - 12 to 15 pieces (whole)
  • Garlic - 6 to 8 pods
  • Ginger - 1" inch stick
  • Ghee - 8 to 10 tsps
  • Cinnamon - 1" stick
  • Green cardomom - 3 pieces
  • Big Black Cardomom - 1 piece
  • Jeera - 1/2 tsp
  • Shahi Jeera - 1/2 tsp
  • Kalonji - 1/2 tsps
  • Dry Red chillies - 5 no's
  • Kasuri methi - 1/2 tsp
  • Dry Dhania seeds - 3 tsp
  • Turmeric powder - 1/2 tsp
  • Star anus - 1 whole
  • 250 gms wheat flour
  • salt to taste
  • Fresh green coriander chopped fine.
Preparation Method :

  1. Clean and wash the chicken pieces and keep aside.
  2. Heat 4 cups of water in a vessel and bring to a boil.
  3. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water.
  4. Drain tomatoes and peel the skin.
  5. Cut two large onions into big pieces.
  6. Grind the ginger, garlic, onion and tomatoes to a smooth paste.
  7. Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon,  green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well.
  8. Grind the roasted ingredients in a mixer to a smooth powder.
  9. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.
  10. Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours.
  11. Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil.
  12. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ).
  13. Drain in a collander and keep aside.
  14. Cut one large onion into thin long slices. Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins.
  15. Remove and drain.
  16. In the left over ghee fry the thinly sliced onions till they are crisp and brown.
  17. Remove and drain.
  18. Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy.
  19. Now take a heavy bottomed vessel and coat it with ghee.
  20. Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered.
  21. Now knead the wheat flour to make a nice dough.
  22. Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough.
  23. Take a heavy bottomed tava, heat it and put the gas on simmer.
  24. Now keep the vessel on the tava and cook for approximately 20-25 minutes.
  25. Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.

Wednesday, 5 December 2012

Nuchhina Unde

Makes 30 Nuchhina Undes Cooking Time: 30
Nuchhina Unde is a healthy, filling snack, and quite versatile too. You could either serve it as is, or drop it in a curry to add zing to the dish. It is typically added to magige huli and sambars.
Ingredients: -
  • 2 cups toor dal (or 1½ cups toor dal and ½ cup chana dal for added taste)
  • 2 green chilies
  • ½ cup grated coconut
  • 3-4 tbsp chopped coriander leaves
  • 2-3 tbsp chopped dill leaves (optional)
  • 1 tsp grated ginger
  • ½ cup chopped onion (optional: This is usually skipped during festivals)
  • A pinch of asafetida
  • Salt to taste
Preparation Method :
  1. Soak toor dal for 2-3 hours.
  2. Add green chilies and grind it coarsely without water.
  3. Mix in coconut, coriander, dill, asefotedia, ginger and salt.
  4. Make oval patties about 2" in diameter and steam for 7-8 minutes on high heat.
  5. Serve hot with ghee and curds.
Tip: Use an idli cooker for steaming the nuchhina unde, for ease and convenience

Sunday, 9 September 2012

Chicken 65 recipe

Yummy Chicken curry. Even can try as snacks.

Ingredients :-
  • 2 pounds skinless boneless chicken breast
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Black pepper
  • Salt to taste
  • 2 Egg whites
  • 2 Tablespoons Corn flour
  • 2 Tablespoons Refined Wheat Flour or all
  • purpose flour
  • 1 cup Butter milk
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Garlic Paste
  • 1/4 teaspoon orange food coloring
  • Salt to taste
  • 2 Tablespoons Vegetable Oil
  • 1 1/2 Tablespoons Lemon juice
  • Oil for deep frying
Preparation Method :
  1. Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
  2. In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
  3. Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
  4. Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.

Wednesday, 27 June 2012

Malabar Chicken Biriyani

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-
  • Basmathi rice  1 kg
  • Chicken  1
  • Biriyani Masala Paste 4tbsp
  • (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn)  4tbsp
  • Green chilly  10 
  • Ginger garlic paste  2 tbsp
  • Coriander leaves  50 g
  • Mint leaves 25 g
  • Curd  150 ml
  • Tomato 150 g
  • Onion 1 kg
  • Black cumin seeds  1 tsp
  • Cinnamon stick  2 pieces
  • Bay leaves  2 
  • Cashew nuts kismis  50 g
  • Cardamom  5 
  • Ghee  200 g
  • Coriander powder  2 tbsp
  • Milk  500 ml
  • Saffron  1 pinch
  • Water (For rice)  1 litre
Preparation Method :
  1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well.
  2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
  3. Add the chicken pieces and cook well.
  4. Soak the rice about 10 minutes and drain well.
  5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour.
  6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
  7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer.
  8. Make random holes through the rice with a spoon and pour into each a little saffron milk.
  9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

Monday, 4 June 2012

Kerala Fish Fry

Tasty, Yummy and Delicious Fish Fry. Very easy to cook and serve it with Lime and Onion slices.

Ingredients :-
  • Fish - 1/2 Kg (King Fish or any other good fish) 
  • Red Chilli Powder - 5 tea spoons
  • Turmeric Powder - 2 pinch 
  • Ginger - 1 small piece 
  • Black Pepper - 8 to 10 
  • Vinegar - 1 tea spoon 
  • Salt, Oil
Preparation Method :
  1. Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.
  2. Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar.
  3. Add few teaspoons of water to make a thick, smooth paste.
  4. Apply this mix on both sides of the fish slices as a very thin layer.
  5. Keep aside for 30-45 minutes.
  6. Deep fry the fish pieces on either side until golden brown.
  7. Drain the oil.