October 19, 2020

DUM KEEMA BIRYANI - Perfect dish for special occasion !!!


Keema Dum Biryani, another interesting Biryani recipe made from minced lamb/mutton/chicken meat. It is flavored with fresh garam masala and spicesKeema Dum Biryani is very light and full of rich aroma. Try this dish & enjoy the taste.


Ingredients :

  1. Basmati rice - 2 cups
  2. Cinnamon stick 
  3. Cloves
  4. Cardamom
  5. Star anise
  6. Bay leaf
  7. Shahi jeera
  8. Ginger garlic paste - 1 tbsp
  9. Onion, sliced - 2 medium sized
  10. Tomato puree - 2 nos
  11. Mint leaves
  12. Coriander leaves
  13. Keema (Lamb / Mutton) - 750 gms
  14. Salt to taste
  15. Turmeric powder - 1/2 tsp
  16. Chilly powder - 1 tsp
  17. Coriander powder - 1 tbsp
  18. Biryani masala powder - 1 tbsp
  19. Yoghurt - 1/4 cup
  20. Green chillies - 3 nos
  21. Coconut milk - 1 cup
  22. Ghee
  23. Oil
  24. Saffron milk - 1/4 cup
  25. Cashewnuts (optional)


Method :

1.  Soak the basmati rice for 30 mins.

2.  Cook basmati rice in the salted water along with the spices like cardamom, cinnamon, star anise, shahi jeers, bay leaves till 3/4th done.  Drain the water & keep aside.

3.  In a pan, add oil, spices (Cloves, cardamom, cinnamon, bayleaf) & sliced onions.  Saute

4.  Add ginger garlic paste & tomato puree.  Cook for few mins until thick.

5.  Add the spice powders - turmeric powder, chilly powder, coriander powder, biryani masala powder.  Cook over low heat.

6.  Add yoghurt & green chillies. 




7.  Add mint leaves, coriander leaves & minced meat.  Cover & cook until the meat is cooked thoroughly.

8.  Add coconut milk & cook.  Keep the masala aside.

9.  In a separate heavy bottomed pan, add ghee & oil.  Add 1/2 the quantity of cooked rice as a first layer & keema masala as the second layer.  Keep repeating the procedure.

10.  Finally, top the layer with chopped mint leaves & drizzle saffron milk over the rice.

11.  Cover & cook over high heat for first 5 mins & low heat for another 10 mins.  Rest the biryani for 30 mins.  



Enjoy it warm.

October 14, 2020

October 4, 2020

SHALLOW FRIED CRISPY PLANTAIN

 


Spicy plantain fry is an easy and spicy side dish that goes well with rice varieties. It is easy and simple to make in just a few minutes.  
Plantains are widely used in the South Indian cooking. Plantain fry is a spicy and delicious side dish that you can serve with any rice varieties. Plantain cooated with spices and roasted until crispy. 



Ingredients :

  1. Plantain (Medium sized) - 4 nos
  2. Oil - 2 tbsp
  3. Turmeric powder - 1/2 tsp
  4. Coriander powder - 2 tsp
  5. Chilly powder - 1 tsp
  6. Cornflour - 1 tbsp
  7. Salt to taste
  8. Tamarind paste - 1/2 tsp
  9. Curry leaves
VIDEO LINK :


Method :

1.  Peel the plantain skin & slice them.  

2.  Soak the cut plantain pieces in the salted water to avoid browning.

3.  In a mixing bowl, mix together turmeric powder, coriander powder, chilly powder, cornflour, salt, tamarind paste & water.  Paste should be thick in consistency.

4.  Marinate the plantain in this masala mixture for 30 minutes.

5.  Heat oil in the pan, fry the plantain till crispy on either sides.  Garnish it with curry leaves.



Serve warm.

September 19, 2020

DRY CAULIFLOWER MANCHURIAN - LESS OIL & VERY HEALTHY (USING AIR FRYER)


 Instead of oil fried, this cauliflower are air fried.  Healthy, delicious & guilt free side dish which can be served as an appetisers or with fried rice.

Ingredients :

  1. Medium sized cauliflower florets - 4 cups
  2. Turmeric powder -1/2 tsp
  3. Salt to taste 
  4. Chilly powder - 2 tsp
  5. Corn flour - 2 tbsp
  6. Gram flour - 1 tsp
  7. Oil - 2 tsp
  8. Onion, chopped - 2 nos
  9. Garlic, chopped - 10 pods
  10. Capsicum, chopped - 1/4 cup
  11. Green chillies, chopped - to taste
  12. Soy sauce - 1 tsp
  13. Spring onions, for garnishing


Method :
 Video link


1.  Mix together cauliflower florets, turmeric powder, chilly powder, salt, cornflour, gram flour & little water.

2.  Preheat the air fryer @200 C.  Grease the fryer pan with oil.

3.  Evenly spread the cauliflower & fry them for 12 mins or until crispy.

4.  Meanwhile, in a pan add oil.  Add finely chopped onions, garlic & saute.

5.  Add capsicum, green chillies & soy sauce.  Saute.

6.  Once the onion mixture is cooked, add fried cauliflower & toss.

7.  Finally, garnish it with spring onions.



Serve warm.


September 8, 2020

Avial without curd | Kerala style Avial | அவியல்


Avial is a traditional recipe prepared almost in every household in kerala.  Most popular & important dish in most of the festivals & celebrations. Very nutritious & fulfilling side dish prepared with lotz of vegetables of our own choice.  Some makes it dry or with a little gravy - It's really ur own choice.  Vegetables are cooked in the spicy coconut gravy & coconut oil  taste delicious with variety rice.  


Ingredients :
  1. Coconut oil - 1 tbsp
  2. Water - 1 cup
  3. Salt to taste
  4. Cut vegetables ( yam, raw banana, carrot, beans, potato, drumstick, snake gourd) - 2 cups
  5. Grated coconut - 1/2 cup
  6. Green chillies - 3 to 4 nos (adjust to ur spice level)
  7. Cumin seeds - 1 tsp
  8. Tamarind paste - 1 tsp
  9. Red chillies
  10. Curry leaves 
  11. Vadagam - 1 tsp
Method :
                               Recipe link 



1.   Cook the vegetables with salt & enough water till tender.  

2.   Grind the coconut, green chillies, tamarind paste & cumin seeds to a fine paste.

3.  Add the above spice paste to the cooked vegetables & cook for few mins.

3.   Heat coconut oil, add red chillies, curry leaves & vadagam.  Pour this seasonings to the avial.




Serve warm with rice or appam.

August 26, 2020

Beetroot Salad with Special seasonings

 



A simple salad today is grated beet spiced with chillies and peanuts.  It makes for a pretty and delicious side with any meal.  This beet salad works well with any Indian spread or use it in wraps or sandwiches.
        
Recipe link :
                                            sa


Ingredients :
  1. Beetroot - 1 medium sized, grated
  2. Oil - 1 tsp
  3. Urad dal - 1 tsp
  4. Mustard seeds - 1/2 tsp
  5. Grated ginger - 1/2 tsp
  6. Green chilly, chopped - 1 no
  7. A ping of hing
  8. Onion - 1 no, finely chopped
  9. Roasted peanut - 1/4 cup, roughly crushed
  10. Salt to taste
  11. Lemon juice - 1 tsp
  12. Coriander leaves for garnishing
Mix all this ingredients together.  Chill for a hour and serve.





August 19, 2020

Bottle gourd Halwa / Lauki Halwa / Doodhi Halwa / Dudhi Halwa / Suraikai Halwa

 


Bottle gourd halwa is very simple, delicious and healthy dessert made by grating the lauki and cooking them along with the milk & sugar and garnished with nuts.  There are many ways to make this dessert using khova / cream / condensed milk either in pressure cooker or on pan.  Today, I am sharing the simple method using the milk.  I didn't use food color instead I used saffron for natural color & flavour.  


Ingredients :
  1. Bottle gourd - 1 medium sized ( around 3 cups)
  2. Ghee - 3 tbsp
  3. Sugar (or) sugar syrup - 1/2 cup (adjust to your taste level)
  4. Milk - 3 cups
  5. Nuts (Cashewnuts, almonds, dry grapes), roasted -  2 tbsp
  6. Cardamom powder - 1/2 tsp
  7. Saffron (optional)


Method :

YouTube link 



1.   Peel the bottle gourd skin off and grate them.  Keep aside.

2.   Heat ghee in the pan, fry the grated bottle gourd for few mins or until water evaporates completely.

3.   Now, add milk and cook them over medium flame stirring occasionally until the ghee leaves the sides of the pan.

4.  Add sugar syrup or sugar & cook until halwa consistency is reached.

4.   Finally, add saffron and roasted nuts.  



Serve hot or cold.

August 13, 2020

KULCHA

 

Kulcha are Indian flatbreads similar to naan, but the key difference between them is that they are made using maida or a refined white flour whereas naan tends to be made with a wheat flour.  Naan dough is leavened with yoghurt and yeast to make it soft and light, whereas kulcha dough is not.  This makes an especially yummy breakfast dish!

Ingredients :

  1. All purpose flour - 2 cups
  2. Sugar - 1 tsp
  3. Salt to taste
  4. Baking powder - 1 tsp
  5. Baking soda - 1/4 tsp
  6. Oil - 2 tsp
  7. Water, as required
  8. Yoghurt / curd - 1/4 cup
  9. Water, as required
  10. Coriander leaves, chopped
  11. Butter 

Method :



1.  Mix together flour, sugar, salt, baking powder, baking soda, oil & water.  Knead & rest the dough for 2 hrs.

2.  After 2 hrs, knead the dough & divide them equally into small balls.

3.  Sprinkle some coriander leaves on each dough ball & roll them into desired shapes.

4.  Brush water on one side & cook the kulcha on either sides over medium heat.

5.  Finally add some butter on either sides of kulcha & serve.


Serve warm. 

July 15, 2020

BROCCOLI DRY ROAST

brocoli3


Try this delicious & nutritious broccoli dry roast.  

Ingredients :
  1. Oil - 2 tsp
  2. Urad dal - 1 tbsp
  3. Corriander seeds - 1 tsp
  4. Red chillies - 3 nos
  5. Freshly grated coconut (or desiccated coconut) - 1 tbsp
  6. Tamarind paste - 1/2 tsp
  7. Turmeric powder - 1/4 tsp
  8. Broccoli, cut into florets - medium sized
  9. Salt, to taste
  10. Brown sugar - 1/2 tsp

brocoli1

Method :


Video recipe



1.   Heat 1 tsp of oil in a heavy bottomed pan, fry the lentils, corriander seeds and chillies until they start to change colour.

2.   Add the coconut and fry until brown, stirring to prevent it from sticking.  Take off the heat and cool slightly.  Transfer the mixture to a blender and blitz to a smooth puree with the tamarind extract, turmeric powder and  water. 

3.   Heat the remaining 1 tsp of oil over a high heat in a pan and add the broccoli.  Season with salt and brown sugar  and then pour in the blended mixture.

4.   Stirring and then reduce the heat and cook for 8-9 mins until the broccoli is tender.


brocoli2

Serve with rice.
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