Sunday, March 5, 2017

Roti Canai Malay Curry Sauce:

  1. Roti Canai Malay Curry Sauce:

      •  Potatoes, - 2 diced (cube)
      • Coconut milk - 1 can
      • Onion - 1/2 chopped
      • Curry powder - 1.5 tsp or 2 according to taste
      • Star anise - 1
      • Cloves - 2
      • cinnamon stick - 1
      • Chilli powder - 1/2 tsp
      • Cooking oil - 4 tbsp
        Vegetable stock / chicken stock - 2.5 cups
        salt to taste


      Heat cooking oil, add onionscinnamon stick, clove, star anise and stir 
      Add potatoes stir for 2 mins
      Add curry powder, Red chili powderStir for 30 secs
      Add stock and sinner for 20 mins or till potatoes cooked
      Add coconut milk and bring to boil 
      and take off from heat and serve.

      Heat frying pan and cook kana parata  each side till golden brown and serve with curry sauce.

Sunday, February 19, 2017

Simple Mutton curry

Mutton - 2 lbs
onion - 2 medium chopped
tomato - 2 medium chopped
ginger garlic paste - 2 tbsp
Red chili powder - 1tsp
turmeric - 1/4 tsp
coriander powder - 1 tsp
cumin seeds - 1 tsps
meat masala - 1 tsp
salt - to taste
Dry masala - cinnamon, cardamom, pepper corns, cloves.


Heat oil in a cooker and cumin seeds and all dry masala n fry nicely
add onion and fry till they are in light brown color.
add mutton and fry till all water dried up
add g.g.paste mix well n fry for a min
add red chili powder, coriander powder, turmeric, salt mix well
add tomato and 1 cup water n close the lid
give 6 whistles and when pressure is down..open the lid
add meat masala and cook on slow flame.
check your gravy consistency the way u like and switch the flame down.

Bagara rice with coconut milk


Rice - 4 cups
ghee - 3 tbsp
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
cumin - 1 tsp
green chili - 6
star anise - 1
coconut milk - 1 can
salt - 2 tsp
water : 1rice = 2cups of water + 1cup extra water
(so mix coconut can with this water and keep a side)


Heat ghee in a cooker pan, add all dry masala's and fry nicely,
add rice n roast for 1 min
now add coconut and water mix and salt mix well
keep this dish in electric rice cooker n cook till done.


Sunday, December 25, 2016

Mutton Dalcha


Mutton Dalcha
INGREDIENTS
For Dal:
  • 1 big cup soaked toovar dal(yellow lentils) 
  • 1 tsp turmeric powder
  • 2 cup water


For Mutton Curry:
  • 500 gms mutton with bones washed and cut into piece
  • 2 tbsp oil
  • 1 big onions finely chopped or sliced
  • 2 tomatoes - chopped
  • 2 tsp ginger garlic paste
  • 1 cinnamon stick(dalchini), 3 green cardamom, 4 cloves, 4 pepper corns
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp haldi

Other Ingredients:
  • 1 small size bottle gourd(cut into long pieces)
  • 4-6 curry leaves
  • 1 tsp sambar powder
  • 1 small lemon sized tamarind, extracted pulp
   1/2 tsp sugar


Method :

Dal : pressure cook dal nicely and mash and keep it aside.

Bottle guard : cook bottle guard with little salt and 1 cup water n keep aside.

mutton: 
1. Heat oil in a pressure cooker.
2. Add dry garam masala and onion and fry nicely.
3. Now add ginger garlic paste n mix well
4. Add mutton n fry till all water is dry out from mutton
5. now add rcp , coriander powder, halidi, meat masala n salt n fry for 2 mins
6. now add water n cook for 4 whistles
7. after pressure is done , take the add bottle guard, dal , tamarind water n mix well
8 . add sambar power n little more water n let it boil.
9. add coriander leaves n sugar n salt

tampering :
heat 2 tbsp of ghee, add mustard , jeera, urad dal, curry leaves , dry red chillies, hing n when they sizzle add to dalchan let it boil for more 5 mins.




Saturday, December 24, 2016

Keema curry (Kids Love it)


Keema curry (Kids Love it)
Keema – 2 lbs
Onion – 1 big
Tomato – 2 medium
Ginger garlic paste (g.g) – 2 tsp
Red chili powder (rcp) -1 tsp
Coriander powder – 1 tsp
Turmeric – ½ tsp
Cumin seeds – 1 tsp
Salt – 1tsp
Shan meat masala – 1 tsp
Coriander leaves n green chilies for garnish
Method:
  1. Heat oil in a cooker, add onion and fry till light brown
  2. Now add keema n g.g paste n fry nicely.
  3. Let all the water evaporate 
  4. Now add rcp, coriander powder, turmeric, salt n mix well.
  5. Add tomato and add ½ cup of water.
  6. Close the pressure cooker n give 4 whistles
  7. Open the cooker, mix well n let it cook for more 5 mins till oil separates.
  8. Add meat masala n mix well.
  9. Now garnish with coriander leaves n green chili n cook on slow flame for 10 mins

Friday, December 9, 2016

Carrot Dal / Carrot soup

This recipe is from my friend Sailaja's kitchen. she made it in Insta Pot and made it like dal.
I modified to make it as soup and i made it in pressure cooker. Her recipe is below. 

Moong dal : 1/4 cup
Toor dal : 1/4 cup
Carrot - 1 big - chopped
Onion - 1/2 onion - chopped
Tomato - 2 - chopped 
g.g paste - 1/2 tsp
green chillies - 2
turmeric - 1/4 tsp
Tamarind.
urad dal - 1/4 tsp
Jeera - 1/4 tsp

1. Heal oil in a pressure cooker, add urad dal , jeera, onion and green chilli and fry nicely. 
2. Add g.g paste, fry for a min.
3. Add tomato, carrot, turmeric, tamarind fry till tomatoes are mashed.
4. Now add soaked dals and enough water and give 6 or 7 whistles.
5. Once presurre is relased. mash nicely all the ingriedents like a soup consistency
6. Add little ghee and mix well.





Sailaja's Insta Pot

Recipe:

In instapot   on saute mode,

1.put tadka with ,urad dal,chana dal,garlic, jeera,curry leaves,hing ,pinch grated ginger and chopped green chillies

2.Put 1 big carrot and 3 tomatoes,1 bunch cilantro,tamrind,turmeric fry until tomatoes turned mushy

3.take equal quantity of toor dal and yellow moon dal and put in mixture and put water according to ur consisency

turn off saute mode and turn in manual mode for 3 mins and seal the vent.


once it is done let the pressure be NPR



antey yummy dal ready

Saturday, November 26, 2016

Moong dal curry

Moong dal curry

Moong dal - 1 cup (soak for 3 hrs)
onion - 1 chopped
tomato - 1.5 chopped
green chilies - 1 chopped
curry leaves - few
garlic - 3 or 4
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
choley masala - 1/2 tsp

seasoing
oil - 4 tbsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
urad dal - 1/4 tsp


Method :

1. Pressure cook moongdal with garlic, turmeric , salt n little oil for 2 whistles
2. Heat oil in kadai, add mustard seeds, cumin seeds , urad dal - let them fry a little
3. Add onions, green chilies n curry leaves n fry until onions are soft
4. Add tomatoes and cook until oil they are soft
5. Add cooked Moong dal and little water if needed.
6. Add Red chili powder, salt choley masala and coriander leaves.
7 . cook for 5 mins lid closed.
8. curry is done.