Monday, May 31, 2010

Channa (chick peas) Rice



Ingredients

  • Channa (boiled) - 1 cup
  • Cooked rice - 2 cups
  • Mustard & urad dal - 1/2 tsp
  • Grated ginger - 1 tbsp
  • Grated garlic - 1 tbsp
  • Onion - 1 medium size (chopped lengthwise)
  • Curry leaves - few
  • Sambhar powder - 2 tsp
  • Coriander leaves - 2 tbsp (chopped)
  • Tomato - 1 medium size (chopped)
  • Coriander powder - 1/4 tsp
  • Oil - 2 tbsp
  • Salt to taste

Method

  • Heat oil in kadai, on high medium flame.
  • Splutter mustard, urad dal & curry leaves one by one.
  • Add ginger-garlic & fry for few minutes.
  • Add onions and fry well, till it becomes light brown in color.
  • Add the chopped tomatoes & continue frying.(do not make the tomatoes mashy)
  • Add the chick peas & fry for 1 minute.
  • Now add sambhar powder, coriander powder & salt. Fry for 30 sec - 1 min.
  • Add rice the & mix well.
  • Garnish it with coriander leaves.


Tips for the recipe - Cook the chick peas very softly for good taste. Preferably use thinly sliced red onion instead of white or yellow onion.

Thursday, May 27, 2010

Channa (chick peas) Chat


Ingredients

  • Channa (boiled) - 1 cup
  • Grated carrot - 1 1/2 tbsp
  • Grated mango (raw) - 1 1/2 tbsp
  • Tomato - 1/2 (chopped)
  • Mint - handful (chopped)
  • Coriander leaves - handful (chopped)
  • Red onion - 1/2 small size (chopped)
  • Lemon - few drops
  • Chilly powder - 2 pinches
  • Chat masala - few pinches
  • Salt to taste

Method
  • Except the last 3 ingredients, mix all the other ingredients together.
  • Then sprinkle some salt, chat masala & chilly powder.
  • Healthy & tasty snack is ready to serve.

Tips for the recipe - Boil the channa till it becomes very soft. You can also add 1 or 2 spoons of chopped cucumber if you wish.

Monday, May 24, 2010

Gobi manchurian



Ingredients

  • Cauliflower - 1 medium size (cut into medium size florets) 
  • Vinegar - 1 tsp 
  • Chilly powder - 1 tsp or to taste 
  • Pepper - 1/4 tsp 
  • Corn flour - 5 tbsp 
  • All purpose flour or maida - 7 1/2 tbsp
  • Ginger - 1 inch
  • Garlic - 4 
  • Handful of spring onions diagonally chopped for garnishing 
  • 1 or 2 handful of thinly chopped purple cabbage for garnishing 
  • Salt to taste
  • Oil for deep frying. 

For the sauce

  • Ginger - 2 tbsp (finely chopped)
  • Garlic - 2 tbsp (finely chopped)
  • Green chillies - 2 (thin round slices)
  • Onion - 1/2 (medium size chopped) 
  • Tomato sause - 4 1/2 - 5 tbsp 
  • Chilly sause- 4 tbsp 
  • Soya sause -3 tbsp 
  • Vinegar - 1 1/2 tbsp 
  • Cornflour - 2 1/2 tsp
  • Pepper - 1/4 tsp (adjust) 
  • Water - 1/2 cup 

Method

  • Make a paste of ginger & garlic.
  • Mix ginger-garlic paste with the 1st 6 ingredients.
  • Add salt & mix well till the florets gets nicely coated with the flour (sprinkle little water if necessary).
  • Now deep fry the florets on medium flame, till it becomes crispy.
  • Mix the corn flour in the water & keep it aside for the sauce.
  • Now add 2 tbsp of oil to the pan on medium high flame.
  • Fry ginger, garlic, green chillies & onions one by one.
  • Do not fry the onions much. It should be crunchy. Pinch of salt can be added.
  • Now add all the sauce & the vinegar.
  • Mix well & now add the diluted corn flour.
  • Reduce the flame to low medium & allow the sauce to get thick.
  • Now add the fried florets & mix well till the sauce gets well coated to the florets.
  • Sprinkle pepper & mix again.
  • Add spring onions & cabbage. Give a quick mix & serve immediately. 

Tip for the recipe - There should not be much water in the florets when you add the flour.The water content should be very less in the florets. This will ensure that the batter will get coated well & the fried floret will be crispy.

Sunday, May 23, 2010

Chicken Soup (Similar to Moroccan soup)

This is not true Moroccan soup. I have adopted it to South Indian taste.



Ingredients
Group I
  • Chicken - 1/2 cup (chopped into small pieces)
  • Basmathi rice - 1/2 cup (80 g)
  • Chick peas (boiled) - 1/2 - 1 cup
  • Water - 4 - 5 cup (160 ml each cup)
  • Ginger-garlic paste - 2 tsp
  • Coriander powder - 1 tsp
  • Chilly powder - 1/2 tsp (adjust)
  • Garam masala powder - 1 tsp
  • Onion - 1/2 medium size (chopped)
  • Tomato - 1 medium size (chopped)
  • Green chillies - 3 (slitted)
  • Coriander leaves - handful (chopped)
  • Mint leaves - handful (chopped)
  • Salt to taste
  • Oil as required
To powder
Group II
  • Aniseeds - 1 1/2 tsp
  • Cloves - 6
Method
  • Powder the group II ingredients & keep it aside.
  • Soak the rice for 30 minutes.
  • Heat oil in a heavy bottom pan & add the ginger-garlic paste. Fry till the oil separates.
  • Then add the aniseed powder, onions & fry until it becomes translucent. Add chillies & saute for a minute.
  • Add the tomato & continue frying.
  • Now add the coriander powder, chilly powder, garam masala powder & salt.
  • Mix well & add the chicken pieces. Fry till it becomes white in color.
  • Add the rice along with 4-5 cups of water. Also add the boiled chick peas.
  • Mix well & check for salt. Reduce the flame to low.
  • Stir occasionally. Add more water if necessary.
  • Cover & cook till the rice is done. 
  • Add mint leaves, coriander leaves & switch off the flame.

Tips for the recipe - Do not over cook the rice. Boil the chick peas until soft.(This should be presoaked). I like more chick peas in my soup, so I have added 1 cup. You can adjust it to your taste.

Saturday, May 22, 2010

Chicken Lolli Pop (Chilly flavoured)



Ingredients
  • Chicken wing drumettes - 16 (with skin or without skin)
  • Rice flour - 3/4 tsp
  • All pupose flour - 4 tbsp
  • Cornflour - 2 tbsp
  • Egg white beaten - 1
  • Chilly powder - to taste
  • Salt to taste
  • Pepper (sprinkle little)
  • Green chillies - 10 - 15 (slit the chillies by keeping the bottom in tact)
  • Oil for deep frying


To grind
  • Garlic - 8
  • Green chillies - 3
  • Ginger - 1 inch
  • Vinegar - 1 1/2 tbsp

Method

  • Wash & clean the chicken. Drain the water completely.

  • Hold the thin end of the chicken & the cut the skin surrounding all around the bone. 

  • After cutting the skin, you can use a knife & slightly scrap the meat towards the other end & then use your fingers or directly use your fingers to push the meat all the way down.










  • Grind all the group II ingredients together to a smooth paste & mix it with the1st eight ingredients in group I.
  • After mixing it well, cover & refrigerate it for at least 1 hour.
  • Then deep fry the chicken pieces on medium high flame.
  • After adding the chicken pieces in the oil, add few slitted chillies in the same oil.
  • Let the chillies get fried with the chicken.
  • Remove the chicken from the oil when it is done.(It is not necessary to remove the green chillies from the oil, when you remove the chicken).
  • Start frying the next batch of chicken. Remove the green chillies when it is completely fried.
  • Now add the second batch of green chillies.(doest matter whether you remove the chicken pieces or not)
  • Repeat the process till you finish frying all the chicken pieces.(by doing this oil is completely flavored by green chillies. So the chicken which gets fried in this flavored oil will taste good with nice flavor at the same time less spicy).
  • Drain the excess oil & serve hot with lemon, fried green chillies, cucumbers & onions.

Tips for the recipe - After frying the green chillies are less spicy. You can try having  1 or 2 chillies along with the cucumbers & chicken. Take care, too much intake of green chillies may produce burning sensation. You can also marinate the chicken pieces over night. You can use the chicken with skin or skin out. The chicken shown in the above picture is with skin but normally I use skin out chicken for this recipe. 

Friday, May 21, 2010

Tomato Masala kootu



Ingredients
Group I
  • Tomato - 3 medium size
  • Boiled Eggs (optional) - 4
  • Onion - 1 medium size
  • Chilly powder - 1 tsp
  • Curry leaves - few
  • Mustard & urad dal - 1/2 tsp
  • Coriander leaves - handful
  • Oil - 2 tbsp

To Grind
Group II
  • Coconut - 2 tbsp
  • Cloves - 2
  • Cinnamon - 1/2 inch
  • Aniseed - 1 tsp
  • Cardamon - 2
  • Ginger - 1/2 inch
  • Garlic - 3

Method
  • Heat oil in kadai, on high medium flame.
  • Splutter mustard, urad dal & curry leaves.
  • Add onions and fry well, till it becomes brown in color.
  • Now add the chilly powder & salt. Fry for 1 minute.
  • Add the ground masala & fry well.
  • Add some water & cover it with the lid.
  • Cook it on medium flame till it becomes little thick & no raw smell in the masala.
  • Add the chopped tomatoes & mix well.
  • Cover & continue to cook for few minutes till there is no raw smell in the tomato.
  • Do not make the tomatoes completely mashy.
  • Add the boiled eggs & garnish it with coriander leaves.
  • Serve it with roti.

Tips for the recipe - Use fresh ripe tomatoes for good taste.








Monday, May 17, 2010

Banana Lassi



Ingredients
  • Curd - 1/2 cup
  • Banana - 1 long variety or 2 small variety
  • Sugar - 1 tbsp
  • Nutmeg or cardamon powder - 2 - 3 pinches
  • Pistachios & almonds (for garnishing) - 1 tsp (chopped coarsely)
  • Few pieces of banana (for garnishing)
  • Honey (for garnishing) - 1 tsp


Method
  • Blend banana, nutmeg, sugar & curd together in the blender.
  • Now pour it in the serving glass & place some banana on the top of the lassi.
  • Pour a tsp of honey on top of the fruit & sprinkle the nuts.


Tip for the recipe - If you like more flavor of nutmeg or cardamon you can sprinkle some on the top for garnishing. 

Mint Rasam



Ingredients
  • Mint - 2 - 3 handfuls (finely chopped)
  • Garlic - 4
  • Curry leaves - few
  • Red chillies - 1 - 2 (halved)
  • Green chillies - to taste
  • Toor dal - 2 tbsp
  • Tomato - 1
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing - 2 pinches
  • Fenugreek - 2 pinches
  • Mustard - 1/4 tsp
  • Tamarind - gooseberry size (soaked in hot water)
  • Salt to taste
  • Oil - 1 tbsp

Method
  • Make a powder of cumin seeds & pepper corns together & keep it aside.
  • Pressure cook dal & tomato till it becomes mashy.
  • Allow it to cool & mash it well by adding tamarind water.
  • Add salt & check the taste. Add water if necessary.
  • Heat oil in the pan & splutter mustard, fenugreek, chillies, garlic & curry leaves.
  • Add half of the mint & fry well.
  • Now add the dal water.
  • When the rasam stars boiling, then add cumin - pepper powder & rest of the mint leaves.
  • Allow it to boil for another 30 - 60 seconds & then remove it from the flame.
  • Serve it with rice.

Tips for the recipe - Do not allow the rasam to boil too much or else it makes the rasam less tasty. If you want to add more mint leaves, you can add it while frying.

Thursday, May 13, 2010

Egg puff



Ingredients
  • Puff pastry sheets - 1 sheet (thawed)
  • Boiled eggs - 2 (cut into half)
  • Onion - 1 medium size(chopped lengthwise)
  • Ginger garlic paste - 1/2 tsp
  • Aniseed powder - 1/4 - 1/2 tsp
  • Garam masala - 1/4 - 1/2 tsp
  • Red chilly powder - 1/4 tsp
  • Egg white (optional) - 1 (beaten)
  • Oil - 1 - 2 tbsp
  • Salt to taste


Method
For the stuffing
  • Heat oil in the pan & fry ginger-garlic paste.
  • Add the onions, salt & fry well.
  • Add the chilly powder, garam masala powder & aniseed powder.
  • Now add the eggs & mix gently.
  • Switch off the flame & allow it to cool completely.


For the Puff
  • Cut square shapes out of the pastry sheet (approximately 3 inches each side).
  • Now place the masala with 1/2 egg in the center of the squared sheet.






  • Now fold the corners of the sheet to cover the egg masala.






  • Brush the egg white on top of the puff pastries.

  • Preheat the oven to 350 degree Fahrenheit.
  • Place the puff pastries & bake it for 20 - 30 minutes or till the top layer becomes golden brown in color.





Tips for the recipe - Do not place the stuffing when it is hot or warm. This makes the butter in the pastries to melt & become loose. Work on the pastry sheets when it is slightly chill. So that, handing becomes easy. If you feel the sheet are not comfortable to handle then put it in the fridge for few minutes. So that it becomes cool & easy for shaping.

Puff Pastry

               Puff pastry is a recipe which is little tricky & time consuming but still easy. The trick in the recipe is rolling out the dough by placing the butter package inside & the butter should not pop out. When I made puff pastry for the 1st time, yes it was a flop. But I learned the trick there.Now it has become my favorite & easy recipe. With my experiences I have given few tips which can help you to make a successful puff pastry.This recipe explains only the basic puff. For different stuffing & other different desserts (using puff pastry), refer to my other recipes in the baking section.






Ingredients
For the plain dough
  • Unbleached All-purpose flour - 2 cups
  • Water - 1/2 cup + 2 tbsp
  • Salt - 1/2 tsp
  • Butter - 1 tbsp


For the butter package
  • Unsalted butter - 250 grams
  • Unbleached All-purpose flour - for dusting


Method
  • Chop & add the butter to the flour to mix it or just smash it with your hands & add it to the flour.

  • Mix all the ingredients (for dough) in the mixing bowl to make a smooth dough.
  • If you need more water add 1 tsp at a time.
  • Once it is mixed well transfer it to the work surface & knead well.
  • Cover it with a plastic wrap & put it in the fridge for 1 hour.

  • For butter package, sprinkle little flour on the work surface & place the butter pieces
  • Sprinkle some flour on top of the butter.

  • Gently beat the butter pieces by using your rolling pin to flatten it & to make a square shape.

  • Roll out the dough into square shape. While making it, create a mound in the center as shown in the below photograph.

  • Now place the butter package in the center.

  • Fold the corners of the dough to cover the butter package completely.

  • Sprinkle some flour & beat the butter dough package very gently.

  • Gently roll it out to a rectangular shape.
 

  • Fold the bottom third up & then fold the top third down. Now this is the first turn. Transfer it to the fridge by wrapping it in the plastic wrap. Let it sit in the fridge for 25 - 30 minutes.

  • Repeat the same rolling & folding method for another 5 times (totally 6 turns). After each rolling & folding let it rest in the fridge for 25 - 30 minutes. The below picture was taken after 5th folding.

  • After the 6th turn, wrap it in the plastic wrap & place it in the fridge for 2 hours before use.
  • Then cut & shape the dough as you like. Or make pastry sheets of 8 inches in height & 3 inches in width. 
  • Now wrap it completely or zipper bag it & freeze this for later use.
  • You can use this up to 1 month.
  • For plain puff without any stuffing, directly place the pastry squares in the preheated oven for 20 - 25 minutes at 375 degree Fahrenheit.
  • For different stuffing & other variety puffs refer to my other recipes in the baking section.


Tips for the recipe - The dough should not be watery. Use cold & hard butter for butter package. Knead the plain dough well before & after placing it in the refrigerator (before shaping it). Every time when you knead the butter package(with dough) it should be cold enough or else the butter will melt & may pop out. Heat from your hands will make the butter to melt soon. So take care while handing with your hands. Return it to the fridge whenever you feel that the butter has become loose & starts melting.

Strawberry pinwheel Puffs



Ingredients
  • Pastry sheets - 1
  • Beaten egg white (optional) - 1
  • Strawberries - 1/2 cup (chopped)
  • Sugar - 4 tsp
  • Corn flour - 1/2 tsp
  • Water - 1/2 cup

Method
For the stuffing
  • Bring water to boil & add the strawberries. Cook the berries till it becomes soft.
  • Switch off the flame & remove the strawberries from the water & allow it to cool.
  • Add little fresh water to the corn flour & keep it aside.
  • Now puree the berries & add it to the water in which it was boiling.
  • Now turn on the flame again & add the sugar & corn flour.
  • Reduce the flame & cook it till becomes thicken (semisolid).
  • (It becomes more thick once it is cool). Allow it to cool completely.


For the Puff



  • Cut square shapes out of the pastry sheet (approximately 3 inches each side).

  • Using a knife, make a diagonal cut of 3/4 - 1 inch in all the four corners of the squared sheet.

  • Now place the stuffing in the center of the sheet.

  • Fold & bring the left corners of all the four sides to the center & seal it.



















  • Lightly brush the top of the pastries with the beaten egg white.

  • Place it in the oven & bake it for 20 - 25 minutes or pastries rise until double in size or till it becomes golden brown in color.




Tips for the recipe - You can use egg white to seal the corners in the center. You can use any fruit of your choice for stuffing. Brushing the egg white is purely optional. It is to make your puff more glossy.

Some common tips for puff pastry - Do not place the stuffing when it is hot or warm. This makes the butter in the pastries to melt & becomes loose. Work on the pastry sheets when it is slightly chill. So that, handing becomes easy. If you feel the sheet are not comfortable to handle then put it in the fridge for few minutes. So that it becomes cool & easy for shaping.

Tuesday, May 11, 2010

Chapatti Vegetable Roll



Ingredients
  • Chapatti - 5
  • Mixed vegetable (carrot, beans, cabbage, peas, corn, cauliflower, potato) - 3 cups (thinly chopped, lengthwise 1 inch). Soak the cauliflower in hot water for few minutes.
  • Lettuces (optional) - few
  • Tomato - 1 medium size (thinly chopped lengthwise)
  • Onion - 1 small size (thinly chopped lengthwise)
  • Green chilies - 3 (chopped lengthwise)
  • Ginger - 1tsp (grated)
  • Garlic - 1tsp (grated)
  • Mint leaves - 10 -15
  • Cumin seeds - 1/2 tsp
  • Chilly powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Oil - 2 tbsp


Method
  • Heat the oil in the pan on high medium flame.
  • Splutter cumin seeds & add the ginger & garlic.
  • Add chilies, mint & onions. Fry for 1 minute. Do not fry too much.
  • Now add the tomatoes & fry for 30 seconds.
  • Add all the vegetables & continue frying.
  • Add salt, chilly powder & the garam masala powder.
  • Fry well. Do not cover it.
  • Remove it from fire when it is done.
  • Spread a layer of lettuces on the chapatti & place the vegetable masala on top of it.
  • Now roll the chappathi & serve hot.


Tips for the recipe - Do not over fry the vegetables. This kind of rolls taste good when the vegetables are slightly crunchy. I normally remove it from flame when the vegetables are 3/4th cooked.





Monday, May 10, 2010

Purple cabbage rice



Ingredients


  • Purple cabbage - 1 1/2 cups (finely chopped)
  • Cooked rice - 2 cup
  • Garlic - 1 1/2 tbsp
  • Green chillies - 4 (finely chopped)
  • Onion - 1/2 medium size(chopped)
  • Fried cashew (optional)- 1 tbsp
  • Coriander leaves - handful
  • Salt to taste
  • Oil - 2 tbsp


Method


  • Heat oil in the pan & fry garlic & chillies.
  • Add onion to it & fry well.
  • Now add the chopped cabbage & continue frying. Do not cover.
  • Fry till the cabbage is done.
  • Now add the rice & mix well.
  • Finally add the chopped coriander leaves & the cashews.
  • Serve hot.

Tips for the recipe
- Make sure to cool the plain rice completely before adding it to the cabbage.It is not necessary to cook the cabbage completely. You can add the rice when it is 3/4th done. I like my cabbage little crunchy. you can cook it according to your taste.

Saturday, May 8, 2010

Snake-gourd Poriyal


Ingredients
  • Snake-gourd - 2
  • Onion - 1/2 small size onion (Chopped)
  • Curry leaves - 1 spring
  • Mustard & Urad dal - 1/2 tsp
  • Coconut - 1 tbsp (grated)
  • Green chillies - 4 or adjust
  • Oil - 1 tbsp
  • Salt for taste

Method
  • Scrap the outer skin of the vegetable.
  • Cut it into half (lengthwise), deseed & Chop it.
  • Cover & cook the vegetable on low flame by adding little water & salt.
  • Remove from heat & keep it aside once it is done.
  • Heat oil in the pan on high medium flame.
  • Splutter mustard, urad dal, curry leaves & green chilies one by one.
  • Add onions, salt and fry till it becomes brown in color.
  • Now add the cooked vegetable and fry well.
  • Finally add the coconut & mix well.
  • Remove from heat & serve as side dish for rice.

Tips for the recipe - Fry the onions wells before adding the vegetable. Even chopped shallots can be used instead of onions for better taste. Do not add much water to cook the vegetable. Just sprinkling little water will do. The vegetable doesn't looks & tastes good if it is over cooked.

Curd Semiya



Ingredients
  • Curd - 1 1/2 lb
  • Milk - 1/2  cup
  • Semiya - 200 gms
  • Sugar - 1 tsp
  • Salt - to taste
  • Coriander leaves - 2 handfuls
  • Fried cashews - 1 1/2 tbsp
  • Fried raisins - 1 1/2 tbsp


Seasoning
  • Cumin seeds- 1 1/2 tsp
  • Curry leaves - 1 spring (chopped)
  • Ginger - 1 1/2 tbsp (grated or finely chopped)
  • Green chillies - 1 tbsp (chopped)
  • Hing - 1/4 tsp
  • Oil - 1-2 tbsp


Method
  • Bring 3/4 liter of water to boil
  • Add semiya to the hot water & reduce the flame.
  • Cover & cook for 5 - 10 minutes or till it is done.
  • Drain the water & run cold water through it. Allow the semiya to cool.
  • Add milk, half of the curd, salt & sugar to the semiya.
  • Mix well & keep it aside.
  • Heat oil in the pan on medium high flame.
  • Splutter cumin seed, curry leaves, green chillies, ginger & hing.
  • Fry well & add it to the semiya.
  • Now add the remaining curd, fried raisins, cashews & coriander leaves.
  • Serve it with any pickle.


Tips for the recipe - Cashews & raisins are the most important ingredients in this recipe which adds more richness & taste to the dish. Adding sugar to the semiya doesn't make the dish sweet. Little sour taste in the curd (though it is fresh) needs a spoon of sugar to make it tasty. This photograph was taken when the curd semiya was thick. But usually, I add little water to dilute it. I like to have my semiya semi liquid. You can serve thick or dilute it by adding little water & milk according to your taste.

Thursday, May 6, 2010

Egg Biryani



Ingredients
Group I for the Rice
  • Basmathi Rice - 2 cup (160 ml each cup)
  • Coconut milk - 1 cup
  • Lemon Juice - 1 tsp
  • Mint leaves - few
  • Oil - 1 tbsp
  • Salt to taste

Dry Spices for the rice
  • Black Cumin - 1/2 tsp
  • Bay leaves - 2
  • Cinnamon - 2 (1 inch each)


Group II for the Masala
  • Boiled eggs - 4-5 (cut into half)
  • Oil - 5 tbsp
  • Coconut Milk - 1/4 cup
  • Mint - 1 Bunch (chopped)
  • Ginger garlic paste - 1 1/2 tbsp
  • Coriander leaves - 2 handfuls
  • Tomatoes - 3
  • Green chillies - 6 (Slitted)
  • Fried Onions -  approximately 2 medium size
  • Coriander powder - 1 tsp
  • Lemon Juice - 1 tsp
  • Garam masala powder - 1 tsp
  • Chilly powder - 1 tsp
  • Any Readymade Biryani masala powder - 1 tsp (egg, chicken or mutton)
  • Turmeric powder - 1/4 tsp

Dry Spices for the Masala
  • Black cumin - 1/4 tsp
  • Cinnamon - 4 pieces (1 inch each)
  • Cloves - 8
  • Cardamom - 2
  • Aniseeds - 1/4 tsp
  • Bay leaves - 2


Method
Preparation of the rice
  • Soak the rice for 1/2 an hour.
  • Heat oil in the pressure cooker, on high medium flame.
  • Splutter the dry masalas(for the rice) &  add the mint leaves(few).
  • Add 1 cup of coconut milk & 3 cups of water to the rice. 
  • Add salt and lemon juice.
  • Cover the cooker when water starts bubbling.
  • Simmer the flame & do not let the cooker to whistle.
  • Let it cook for 15 minutes.
  • Now open the cooker & transfer the rice to another large vessel.
  • Spread the rice using fork & allow it to cool slightly.


Preparation of the masala
  • Heat oil in the pan on high medium flame.
  • Splutter the dry masalas (for the masala) & add the ginger garlic paste.
  • Fry well till the oil separates. Add the chopped tomatoes & continue frying till it becomes mashy.
  • Now add the mint leaves & fried onions.
  • Now add chilly powder, turmeric powder, garam masala powder, coriander powder, biryani masala powder & salt.
  • Fry for 2 minutes.
  • Add the coconut milk & mix well. Simmer the flame.
  • Cover & cook till it becomes thick & the oil separates from the masala.
  • Add the chopped coriander leaves, lemon juice & the eggs.
  • Mix well but gently for 5 minutes.
  • Switch off the flame & cover it for 5 minutes.
  • Now spread this masala on top of the rice & mix gently till it gets incorporated.
  • If you wish you can keep the rice in dum for 10 minutes or serve immediately with raita.


Tips for the recipe - While preparing the rice you can also use ghee instead of oil for better taste. Briyani tastes good when there is enough oil. So it is not necessary to drain the oil completely from the fried onions.

Monday, May 3, 2010

Rava(sooji) Upma


Ingredients
  • Rava - 1 cup 
  • Onion - 1 (chopped lengthwise)
  • Green chilles - 5 (slitted)
  • Red chillies(optional) - 2 
  • Curry leaves - 1 spring
  • Oil - 4 tbsp
  • Mustard seeds & Urad dal - 1/4 tsp
  • Channa Dal - 1 tsp
  • Ginger - 1/2 tsp(chopped)
  • Hing - 2 pinches
  • Coriander leaves - handful
  • Salt to taste

Method
  • Heat oil in the pan and let the mustard seeds splutter on high-medium flame.
  • Then add the urad dal, channa dal, chillies, curry leaves, ginger, hing and onions.
  • Saute till the onions turn transparent. Add salt.
  • Reduce the flame to low-medium.
  • Then add the rava & fry well.
  • Add 2 cups of hot water.
  • Mix well & cover it for 10 minutes.
  • Open the lid & mix the upma by adding the chopped coriander leaves.
  • Serve it with chutney.

Tips for the recipe -  A spoon of coconut oil can be added while serving for good taste.

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