April 26, 2017

Pakistani Seekh Kebabs !!


Seekh Kebabs means kebab on skewer is traditionally made over coals.  Minced meat is marinated in freshly grounded spices and grilled to perfection.  Try this recipe and serve them with fresh mint raita or chutneys.  


Ingredients :

  1. Cumin seeds - 1 tbsp
  2. Coriander seeds - 1 tbsp
  3. Red chilly powder - 1 tsp
  4. Salt to taste
  5. A handful of fresh coriander 
  6. Onion - 2 nos
  7. 2 inch Ginger piece
  8. Green chillies - 4 nos
  9. Minced Lamb - 500 gms
  10. Lemon juice

Method :

1.  Dry roast the cumin seeds and coriander seeds.  Grind them coarsely.  Keep aside.

2.  In a food processor, blend together onion, ginger, green chillies, fresh coriander leaves, red chilly powder, salt, grounded cumin and coriander powder and minced lamb to a fine consistency.  Marinate the mixture of one hour.


3.  Preheat the oven to 240 C. 

4.  Divide the mixture into equal portions.  Pat the mince mixture with moist hands onto skewers and shape into kebabs.  Brush some oil over the kebabs.

5.   Cook the kebabs in the oven till done (It took 20 mins for me ).  Sprinkle some lemon juice and serve hot. 

Serve with raita.

April 23, 2017

Mint Raita | Pudina Raita


Mint raita can be accompanied with lot of dishes like biryani, pulao, kebabs and so on.  It is easy to make and taste distinct.  Fresh mint are grounded to smooth paste along with the yoghurt and then mixed with other spices.   Perfect for this summer.


Ingredients :
  1. Mint leaves - 1/3 cup
  2. Salt to taste
  3. Thick curd - 1 cup
  4. Cumin powder - 1/2 tsp
  5. Pepper powder / Red chilly powder - 1/2 tsp

Method :

1.   In a blender add mint and a tbsp of curd and blend them nicely.

2.   Now transfer the mint puree to the remaining curd and add salt, cumin powder and pepper powder.  Mix well. 


Serve it cool.

April 21, 2017

Instant Crispy Wheat Dosa - Just delicious !!


Simple, crispy and comforting breakfast which taste delicious with chutney & sambar.  I like to add small quantity of rice flour & butter for crispy texture, which is optional.  This dosa requires no pre preparation, fermentation and can be done instantly.


Ingredients :

  1. Wheat flour - 1 cup
  2. Rice flour - 1/4 cup
  3. Buttermilk - 1/2 cup
  4. Water, as required
  5. Sugar - 1 tsp
  6. Salt to taste
  7. Butter - 1 tsp
  8. A pinch of cooking soda

Method :

1.   In a bowl, add & mix together the whole wheat flour, rice flour, salt, sugar & butter.  

2.  To the flour mixture, add buttermilk, soda and water as required.  Gently mix the batter without any lumps.

3.   Heat the pan over medium flame, pour a ladle of batter and spread it into thin or thick dosa.  Drizzle little oil around the dosa and cook till it turns brown and becomes crispy on all sides.


Serve them hot with chutney.

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April 19, 2017

3G Pickle (Garlic, Ginger & Green chilly)


This simple and spicy pickle is packed full of fresh garlic & ginger chunks blended with tangy spice powder. Green chillies adds additional flavour and this is really a must for all garlic lovers. 


Ingredients :
  1. Garlic pods - 1 cup (peeled)
  2. Finely chopped ginger - 1/2 cup (peeled)
  3. Green chillies - 5 nos
  4. Oil - 1/3 cup
  5. Vinegar - 2 tbsp
  6. Salt to taste
  7. Red chilly powder - 2 tbsp (or to taste)
  8. Mustard powder - 1/2 tsp ( Dry roasted & grounded)
  9. Fenugreek powder - 1/2 tsp ( Dry roasted & powdered)

Method :

1.   Heat oil in the deep frying pan, add garlic and fry them until half cooked.  Remove the garlic and set aside.

2.   In the same oil, deep fry the ginger pieces and green chillies separately and keep aside along with the fried garlic.  Switch off the flame.

3.  When the oil is luke warm, add red chilly powder, salt, fried garlic, ginger, green chillies, mustard powder and fenugreek powder.  Cover the pan and set aside for few hours.

4.  Once the pickle is completely cooled, add vinegar and store it an air tight container.


Note :

1.  I mixed both sunflower oil and gingely oil in equal proportion.

2.   Don't add red chilly powder in hot oil.  

April 5, 2017

Homemade Sukku Podi | Chukku Podi | Dry Ginger Powder

Dry Ginger powder is an incredible herb which helps to relieve migraine, get rid of intestinal worms, helpful in diabetes, act as anti-inflammatory & anti-biotic.  Homemade made ginger powder is very fresh and flavourful which can be used in coffee, tea, cookies & cakes.

Ingredients :

  1. Sukku | Chukka | Dry Ginger 

Method :

1.  In a heavy bottomed pan, add dry ginger and roast them until it turns to golden colour.  Allow them to cool completely.

2.   Grind them to fine powder in the food processor.

3.   Sieve the grounded powder and store them in an airtight container.


Enjoy !!

March 31, 2017

Murgh Musallam


Murgh Musallam is one of the famous Mughal dishes, where chicken is cooked in a rich almond & yogurt based gravy.  This is an incredible dish, rich in flavour and taste awesome.  



Ingredients :
  1. Chicken - 1 Kg
  2. Onion - 2 nos, sliced
  3. Garlic - 4 cloves, sliced
  4. Tomatoes - 2 large sized, pureed
  5. Red chilly powder - 1 tsp
  6. Coriander leaves for garnishing
  7. Salt to taste
  8. Almonds - 10 nos (soaked in water and make paste without skin)
  9. Oil -  3 tbsp
Dry roast :
  1. Pepper corns - 1/2 tsp
  2. Cumin seeds - 1/2 tsp
  3. Coriander seeds - 2 tbsp
  4. Cinnamon - 1" inch stick
  5. Cloves - 4 nos
  6. Cardamom - 2 nos
Dry roast the ingredients.


For Marination :
  1. Ginger garlic paste - 2 tsp
  2. Green chilly paste - 1/2 tsp
  3. Yoghurt - 3/4 cup
  4. Red chilly powder - 1/2 tsp
  5. Turmeric powder - 1/4 tsp
Marinate the chicken with all these ingredients for atleast 1/2 hr.


Method :

1.  Heat a tbsp of oil in the pan, add onions and garlic.  Cook them till done and grind them to smooth paste along with the dry roasted ingredients.

2.  Heat oil in the same pan, add marinated chicken and cook them for few mins. 

3.   Add grounded masala, tomato puree, almond paste, red chilly powder and water.  Cook them till done.

4.   Garnish it with coriander leaves.


Serve warm with rotis / rice / biryani.


March 29, 2017

Bean Sprouts Pakora | Bean Sprouts Fritters


Bean sprouts are healthy and generally used in salads, noodles, fried rice and soups.  Bean sprouts pakoras are crispy outside and soft inside, which are perfect for an evening tea time snack.


Ingredients :

  1. Bean sprouts - 1 cup, roughly chopped
  2. Besan | Gram flour - 1/2 cup
  3. Rice flour - 1/4 cup
  4. Salt to taste
  5. Fennel seeds - 1 tsp
  6. Mint leaves - 1/2 cup, chopped
  7. Coriander leaves - 1/2 cup, chopped
  8. Onion - 1 no, finely chopped
  9. Green chillies - 2 nos
  10. Ginger - 1 tsp, grated
  11. Red chilly powder - 1 tsp (optional or to taste)
  12. Garam masala - 1/2 tsp
  13. Oil for deep frying


Method :

1.   Mix all the ingredients except oil to stiff dough (or thick batter).  Don't add water while mixing.


2.   Heat oil in the frying pan, drop spoonful of dough in the oil and fry them till golden brown or crispy. Drain on a paper napkin.


Serve them hot.

March 27, 2017

Ennai Kathirikai Kulambu | Brinjal Curry


Ennai Kathirikai kulambu is most popular side dish served with biryani.  By roasting the brinjal first  and then cooking in a spicy and tangy curry makes this dish more flavourful and delicious.  This can be served also with rice / rotis.  


Ingredients :
  1. Oil - 1 tsp
  2. Onions - 2 nos
  3. Tomatoes - 2 nos
  4. Garlic - 3 pods
  5. Ginger - 1" inch
  6. Turmeric powder - 1/2 tsp
  7. Coriander powder - 1 tbsp
  8. Red chilly powder - 1 tsp
  9. Grated coconut - 3 tbsp
  10. Cumin seeds - 1 tsp
  11. Fennel seeds - 1 tsp
For Gravy :
  1. Oil - 5 tbsp
  2. Mustard seeds - 1 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Dry red chillies - 2 nos
  5. Brinjal - 10 small sized (slit them in the middle)
  6. Curry leaves - Few
  7. Shallots ( small onions) - 10 nos
  8. Tamarind - small lemon sized
  9. Salt to taste

Method :

1.   Heat oil in the pan, add sliced onions, garlic and ginger chopped.  Saute till tender.

2.   Add turmeric powder, coriander powder, red chilly powder and chopped tomatoes.  Cook till done.  Allow them to cool completely.

3.   Grind the onion mixture along with the grated coconut, cumin seeds and fennel seeds.

4.   Heat oil in the separate pan and fry the brinjal till done.  Remove the brinjal and keep aside.


5.   In the same pan, add mustard seeds, fenugreek seeds, red chillies, curry leaves and shallots.  Saute till tender.

6.   Add grounded masala, salt to taste, tamarind pulp and enough water.  Cook them for 10 - 15 mins till done.

7.   Finally, add the roasted brinjal and cook them over medium heat for 5 more mins.  


Serve warm.

March 20, 2017

Simple Bitter Gourd Masala !!


This is one of my mom's recipe.  I like to have bitter gourd in this way as it taste less bitter from usual.  Addition of sugar and tamarind pulp reduces the bitterness and makes it kids friendly.  Healthy side dish for rice.


Ingredients :

  1. Bitter gourd - 2 medium sized
  2. Oil - 1 tbsp
  3. Fennel seeds - 1 tsp
  4. Cinnamon stick - 1" inch
  5. Onion - 2 nos, finely chopped
  6. Tomato puree - from 2 tomatoes
  7. Turmeric powder - 1/4 tsp
  8. Chilly powder - 1 tsp
  9. Coriander powder - 1 tbsp
  10. Sugar - 1 tsp
  11. Salt to taste
  12. Tamarind pulp - 1 tbsp 

Method :

1.   Cut the bitter gourd into desired sizes ( I removed the seeds inside).  Heat the water along with turmeric powder, tamarind pulp (1tbsp), salt and add the bitter gourd and cook them for 10 mins or until it becomes tender.

2.   Heat oil in the pan, add fennel seeds and cinnamon stick.

3.   Add finely chopped onions and saute.

4.   Add turmeric powder, chilly powder, coriander powder, salt and sugar.  Mix well.

5.   Add tomato puree and mix well.

6.   Add enough water and cook them.

7.   Add bitter gourd and cook them over low flame for 10 mins.


Serve them hot.

March 17, 2017

Ragi Idiyappam / Finger Millet String Hoppers !!!


This is one of my favourite millet variety idiyappam and I personally like the sweet version.  We can use 100% ragi flour for this preparation but addition of rice flour makes this dish really tasty.  Perfect healthy breakfast / snacks for kids.


Ingredients :

  1. Ragi flour - 1/2 cup
  2. Rice flour - 1/4 cup
  3. A pinch of salt
  4. Water - 3/4 cup
  5. Oil - 1 tsp

Method :

1.   Dry roast the ragi flour and rice flour together.  Keep aside.

2.   Boil the water with a pinch of salt and oil.  Switch off the flame.

3.   Add the roasted flour to the hot water and keep stirring (using wooden ladle) until you get a smooth dough. 



4.   Grease the idiyappam mould with oil and stuff the dough into the press.

5.   Press it as idiyappam in the idly moulds and steam it for 10 - 15 mins or until done.


Serve them either as sweet or savoury.


March 15, 2017

Crispy Cluster Beans !!!


Simple, crispy and delicious accomplishment for rice.  Dry the cluster beans thoroughly before deep frying them in the oil.  Either red chilly powder or pepper powder can be used for this preparation.


Ingredients :

  1. Cluster beans
  2. Red chilly powder / Black pepper powder
  3. Salt to taste
  4. Dry Mango powder
  5. Chaat Masala (optional)
  6. Oil for deep frying
Method :

1.   Clean and dry the cluster beans completely.

2.  Heat oil in the deep frying pan,  deep fry the cluster beans till crispy.

3.  Drain in paper towels and sprinkle some salt, chilly powder (or) pepper powder, dry mango powder and chaat masala.


Enjoy :)

March 13, 2017

Bangalorean Chicken Curry !!!


This is one of the most famous, delicious and simple bangalorean style chicken curry.  It is an extremely flavourful chicken gravy, served with rice or rotis or parathas.  


Ingredients :

  1. Chicken - 1 kg
  2. Onions, finely chopped - 2 nos
  3. Curry leaves - 1 sprig
  4. Turmeric powder - 1/4 tsp
  5. Tamarind paste - 1 tbsp
  6. Thick Coconut milk - 1/4 cup
  7. Salt to taste
  8. Oil - 2 tbsp 
  9. Ghee - 1 tbsp
For masala :
  1. Onion - 1 no
  2. Garlic - 3 cloves
  3. Coconut - 1/2 cup
  4. Dry red chillies - 4 nos
  5. Black pepper corns - 1 tsp
  6. Cumin seeds - 3/4 tsp
  7. coriander seeds - 11/2 tbsp
  8. Methi seeds - 1/4 tsp
  9. Cloves - 3 nos
  10. Cinnamon - 1" piece 

Method :

1.   Marinate the chicken in turmeric powder and salt for 10 mins.

2.   Dry roast the methi seeds and keep it aside.  In the same pan, dry roast red chillies, pepper corns, cumin seeds, coriander seeds, cloves and cinnamon.  Keep aside.

3.   Heat ghee in the pan, add onion (1 no), garlic and coconut.  Roast them for few mins and cool them completely.

4.   Grind together the roasted spices and onion mixture to smooth paste.

5.   Heat oil in the heavy bottomed pan, add finely chopped onions (2 nos) and saute till tender.

6.   Add turmeric powder and marinated chicken.  Cover and cook for 5 mins.


7.   Add curry leaves,  grounded masala paste and salt to taste.  Cook for another 10 mins over medium flame.  

8.   Add enough water (around 2 cups) and tamarind pulp.  Cook over medium heat till done.

9.   Finally, add coconut milk and switch off the flame.  Garnish it with curry leaves or coriander leaves.


Serve with rice / rotis/ parathas.
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