Ingredients:
Basmati rice - 2 cup
Chicken pieces - 3/4 kg.
Milk - 1/2 cup
Yogurt (curd) - 1 cup
Thinly sliced onion - 3
Ginger paste - 1 tsp.
Garlic paste - 1/2 tsp.
Green chilli paste - 1 tsp.
Tomato puree - 1/2 cup
Red chilli powder - 2 tsp.
Turmeric Powder - 1 tsp.
Cumin powder (Roasted) - 1 tsp.
Garam Masala Powder - 2 tsp.
Green cardamom powder - 1/2 tsp.
Saffron - a pinch
Coriander powder - 1 tsp.
Green corianderleaves - 2 tbsp.
Vegetable oil - 7 tbsp.
Salt to taste.
Method:
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
6. Mix gently. Garnish with green coriander leaves and serve hot.
Monday, December 8, 2008
Mutton Biryani Recipes
Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Hyderabadi mutton biryani is ready to serve.
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Hyderabadi mutton biryani is ready to serve.
Vegetable Biryani Recipes
Ingredients:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
1 Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
2 Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
3 Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
4 Add salt and red chilli powder and stir.
5 Add fine chopped tomatoes and fry till they are properly cooked.
6 Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.
7 Heat it for about 10 seconds.
8 Add all the fried vegetables.
9 Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
10 Take this vegetable biryani out in a rice serving dish.
11 Garnish with dry fruits and green coriander leaves.
12 Serve the vegetable (veg ) biryani hot with raita and pickle.
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
1 Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
2 Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
3 Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
4 Add salt and red chilli powder and stir.
5 Add fine chopped tomatoes and fry till they are properly cooked.
6 Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.
7 Heat it for about 10 seconds.
8 Add all the fried vegetables.
9 Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
10 Take this vegetable biryani out in a rice serving dish.
11 Garnish with dry fruits and green coriander leaves.
12 Serve the vegetable (veg ) biryani hot with raita and pickle.
Olive Oil Cake Recipes
INGREDIENTS
3 large eggs
1 cup granulated sugar
1 1/2 cups whole milk
1 cup good-quality extra-virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
Powdered sugar for garnishing cake
INSTRUCTIONS
1. Heat oven to 350°F and arrange rack in middle. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
2. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.
3. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
4. Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool completely.
5. Run a knife around perimeter of the pan and invert cake onto a serving plate. Dust with powdered sugar, cut pieces, and serve.
TIME/SERVINGS
Total Time: 50 mins
Active Time: 10 mins
Makes: 12 servings
3 large eggs
1 cup granulated sugar
1 1/2 cups whole milk
1 cup good-quality extra-virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
Powdered sugar for garnishing cake
INSTRUCTIONS
1. Heat oven to 350°F and arrange rack in middle. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
2. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.
3. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
4. Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool completely.
5. Run a knife around perimeter of the pan and invert cake onto a serving plate. Dust with powdered sugar, cut pieces, and serve.
TIME/SERVINGS
Total Time: 50 mins
Active Time: 10 mins
Makes: 12 servings
Friday, December 5, 2008
Sambhar Recipes
Ingredients
1/2 cup toovar dhal; soaked in water
1 cauliflower; beans, carrots, a few pie
1 a few peas
3 tomatoes (to 4); cut
1 oil; for frying
FOR MASALA
1 tablespoon channa dhal
1 tablespoon urad dhal
1 teaspoon jeera; (cumin) seeds
1/2 teaspoon methi
1 tablespoon coconut; grated
8 red chillies
1 tablespoon ghee
1 teaspoon mustard seeds
1 sprig curry leaves
How to Cook Masala Sambar:
1 Fry in a little oil all the masala ingredients separately and grind to a rough paste.
2 Boil the dhal in 3 to 4 cups water.
3 Add the cut vegetables and boil till cooked.
4 Add the gound masala and boil for 10 to 15 minutes.
5 Season with mustard seeds and curry leaves.
1/2 cup toovar dhal; soaked in water
1 cauliflower; beans, carrots, a few pie
1 a few peas
3 tomatoes (to 4); cut
1 oil; for frying
FOR MASALA
1 tablespoon channa dhal
1 tablespoon urad dhal
1 teaspoon jeera; (cumin) seeds
1/2 teaspoon methi
1 tablespoon coconut; grated
8 red chillies
1 tablespoon ghee
1 teaspoon mustard seeds
1 sprig curry leaves
How to Cook Masala Sambar:
1 Fry in a little oil all the masala ingredients separately and grind to a rough paste.
2 Boil the dhal in 3 to 4 cups water.
3 Add the cut vegetables and boil till cooked.
4 Add the gound masala and boil for 10 to 15 minutes.
5 Season with mustard seeds and curry leaves.
Masala Dosa Recipes
Ingredients
1 cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
Masala Dosa Method
1 Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
2 Mix together, add salt with water to make batter.
3 Leave in room temperature overnight.
4 Mix onion and chilies to the thin batter.
5 Heat pan or griddle with little ghee or oil.
6 Spread the mix on pan in circular motion to make thin Dosa.
7 Cook on both the sides, if desired.
Heat oil.
8 Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more.
Add filling inside Dosa and roll.
Serve hot with Chutney.
1 cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
Masala Dosa Method
1 Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
2 Mix together, add salt with water to make batter.
3 Leave in room temperature overnight.
4 Mix onion and chilies to the thin batter.
5 Heat pan or griddle with little ghee or oil.
6 Spread the mix on pan in circular motion to make thin Dosa.
7 Cook on both the sides, if desired.
Heat oil.
8 Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more.
Add filling inside Dosa and roll.
Serve hot with Chutney.
Sweet Kachori Recipes
Ingredients:
For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee
For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder
For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying
How to make Sweet Kachori:
• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.
For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee
For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder
For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying
How to make Sweet Kachori:
• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.
Corn Paneer Recipes
Ingredients:
• 1 Cup Frozen Corn thawed in the microwave for 1 minute
• 250gm Paneer (cubed)
• 2 large Tomatoes diced
• 1 tsp Coriander powder
• 1 tsp Jeera (cumin) seeds
• 1/2 tsp Haldi (turmeric) powder
• 3/4 tsp Lal mirch (paparika) powder
• 2 tsp Vegetable oil
How to make Corn Paneer:
• Mash the thawed corn in a blender/mixer till it turns into a thick paste.
• Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
• Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
• Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
• Reduce the heat and bring it to medium, add mashed corn to the vessel.
• Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
• Leave it on medium heat for about 10 minutes.
• Corn Paneer is ready.
• 1 Cup Frozen Corn thawed in the microwave for 1 minute
• 250gm Paneer (cubed)
• 2 large Tomatoes diced
• 1 tsp Coriander powder
• 1 tsp Jeera (cumin) seeds
• 1/2 tsp Haldi (turmeric) powder
• 3/4 tsp Lal mirch (paparika) powder
• 2 tsp Vegetable oil
How to make Corn Paneer:
• Mash the thawed corn in a blender/mixer till it turns into a thick paste.
• Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
• Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
• Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
• Reduce the heat and bring it to medium, add mashed corn to the vessel.
• Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
• Leave it on medium heat for about 10 minutes.
• Corn Paneer is ready.
Curd Rice Recipes
Ingredients:
• 3 cups Plain Curd
• 6 cups Uncooked Rice
• 1 twig Curry Leaf (Kadipatta)
• 1 tsp Mustard Seeds
• 2 tsp Coriander Leaves (chopped)
• 2-3 Dry Red Chilies
• 2 tbsp Cooking Oil
• Salt to taste
How to make Curd Rice:
• Wash rice, put it in a pressure cooker and cook it till done.
• Take a small pan and put some oil into it. Heat the oil.
• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
• While stirring, add curd and salt to it.
• Now, add the cooked rice to the curd mixture and mix them well.
• Garnish the rice with coriander leaves.
• Curd Rice is ready to serve.
• 3 cups Plain Curd
• 6 cups Uncooked Rice
• 1 twig Curry Leaf (Kadipatta)
• 1 tsp Mustard Seeds
• 2 tsp Coriander Leaves (chopped)
• 2-3 Dry Red Chilies
• 2 tbsp Cooking Oil
• Salt to taste
How to make Curd Rice:
• Wash rice, put it in a pressure cooker and cook it till done.
• Take a small pan and put some oil into it. Heat the oil.
• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
• While stirring, add curd and salt to it.
• Now, add the cooked rice to the curd mixture and mix them well.
• Garnish the rice with coriander leaves.
• Curd Rice is ready to serve.
Thursday, December 4, 2008
Mixed Vegetable Raita Recipes
Ingredients
Yogurt - 2 cups
Tomato - 1 small
Onion - 1 small
Carrot - 1 small
Cucumber - 1 small
Green chillies- 2
Fresh coriander leaves- 3-4 sprigs
Fresh mint leaves - 1-2 sprigs
Dry ginger, powdered- 1/2 teaspoon
Cumin seeds - 1 teaspoon
Sugar- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Salt to taste
Method
1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely.
wash and mince green chillies.
Clean, wash and chop coriander and mint leaves.
2. Roast and powder the cumin seeds. Beat the yogurt.
3. Mix all the remaining ingredients with the vegetables.
4. Serve chilled.
Yogurt - 2 cups
Tomato - 1 small
Onion - 1 small
Carrot - 1 small
Cucumber - 1 small
Green chillies- 2
Fresh coriander leaves- 3-4 sprigs
Fresh mint leaves - 1-2 sprigs
Dry ginger, powdered- 1/2 teaspoon
Cumin seeds - 1 teaspoon
Sugar- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Salt to taste
Method
1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely.
wash and mince green chillies.
Clean, wash and chop coriander and mint leaves.
2. Roast and powder the cumin seeds. Beat the yogurt.
3. Mix all the remaining ingredients with the vegetables.
4. Serve chilled.
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