Saturday, October 21, 2017

Pappy charu (mom style)


Ingredients
Toor dal - 1 cup cooked
onions - 1 cup
Tomato - 1 chopped
green chili - 4
tamarind juice - 2 cups
coriander leaves - 2 springs  
cumin seeds - 1 tsp curry leaves - 1 springs ghee - 1 tsp ginger garli paste - 1.2 tsp green chilli - 4 number hing - 1/4 tsp Mustard seed - 1 tsp Oil - 1 tbsp onions - 1 cup Red chilli dry - 2 number Salt
Sugar - 1/4 tsp Turermic powder - 1/2 tsp Directions 1. Boil Dal with turmeric and mash keep it a side. 2. Take pan add oil,mustard seeds,cumin seeds,red chillis dry, onions,hing,turmuric,curry leaves,green chillies,ginger garlic paste,tomatos mix well and now add tamarind juice,chilli powder,salt 
3. Cook till it comes to boil then add some more water as need let it come to boil again. 4. Now add boiled dal and mix well,now add sugar,ghee and cook

Telangana Style Mutton Curry


Telangana Style Mutton Curry

Mutton - 3lbs (packet)
onion - 2 medium
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tsp


masala paste :

Poppy seeds(optional) - 2 teaspoons
Cumin seeds - 1/2 teaspoon, roasted
coriander seeds - 2 teaspoons roasted
coconut powder - 3 teaspoons
Cardomom sticks -3, 
Cloves -4, 
Cinnamon sticks- 3 small 1/2 inch sticks, 
Shajeera - 1/2 tsp

For masala; To a mixie jar, add 2 teaspoons poppy seeds(optional), 1/2 teaspoon cumin seeds, 2 teaspoons coriander seeds(fried), 3 teaspoons coconut powder, Garam-masala, 3 cardomom sticks, 4-5 cloves, 2-3 cinnamon sticks, 1/2 teaspoon shajeera. Ginger and garlic cloves are optional. Add water and grind it into a paste. 

METHOD: Mutton cooks faster in pressure cooker. To a cooker add 2 tablespoons oil and heat it. 
Add 2 cups onions and fry till they change colour. 
Add 1/2 teaspoon turmeric powder, 2 teaspoons ginger-garlic paste and mix. Let it fry for a minute. 
Add cleaned mutton and let it cook in oil. Close the lid and cook till the water in the mutton boils away. 
To the cooked mutton add 3 teaspoons chilli powder, 2 teaspoons salt and mix. 
Add the masala paste and mix. Let it cook. 
Add 1 cup water to the empty mixie jar, mix and add this water the mutton curry. 
Close the lid and cook for 2-3 wistles. Let the cooker cool down and open the lid. 
Cook till the gravy becomes thicker. Add coriander leaves and mix.

Sunday, October 8, 2017

Black whole Urad Dal dosa / Black minapappu dosa

Black whole Urad Dal dosa / Black minapappu dosa





Black whole Urad dal - 1 cup
Dry Red chili - 6
Ginger - 1 inch
Salt - to taste

Method :
1. Soak Black urad dal for 6 hrs
2. Grind Urad dal , dry red chili, ginger and salt to a coarse batter and take it in a bowl
3. Now add cumin seeds to batter.
4. Now heat a griddle and pour batter as a thick pan cake.
5. sprinkle oil on side and roast two sides nicely.


Sunday, October 1, 2017

Lemon rice

Rice : 3 cooked cups ( while cooking add 4 tbsp of oil)
lemons : 6

seasoning :

oil - 6 tbsp
chana dal - 1 or 2 tbsp
urad dal - 1 or 2 tbsp
green chili - 8 slit
dry red chili - 3
ginger - 4 tbsp chopped
curry leaves - 10
mustard - 1 tsp
hing - 2 pinches
turmeric - 1 tsp
salt - as required

Method :

Heat oil in a pan,
1. Add Chana dal, Urad dal , Green chili, Ginger , kaju and let them fry nicely
2. Now add mustard, curry leaves, dry red chili and fry for a min
3. Now add turmeric , salt and hing and mix well.
4. Noe switch of the stove and add 3 lemon juice and mix well.
5. let it sit for a while so that green chili will soak lemon juice .
6. Take cooked rice in a big bowl
7. Now add above sesoinng to rice and add 3 more lemon juice to rice and check salt.
8. Check if u need more lemon juice or salt .
9. Garnish with coriander leaves.

Thursday, September 28, 2017

Semiya Upma



Semiya Upma
Bambino - 1 cup ( boil water for 5 and add semiya and cook for 5 mins and strain in a colander and sprinkle cold water)
lemon - 1 full juice
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Green chili - 2 chopped
curry leaves - few
turmeric

Mixed veges (optional)


Method :

1. Heat oil in pan, add green chili and curry leaves.
2. Now add chana dal, urad dal, mustard , cumin fry nicely.
3. Now add turmeric and salt and add cooked semiya n fry for 2 mins
4. Now switch off and add lemon juice n mix well.
5. check salt n garnish with coriander leaves.

Note : you can add mixed veges after seasoning before adding turmeric and salt n fry well.
 

Wednesday, September 20, 2017

Dosakaya tomato curry

Dosakaya - 1 medium ( deseed and chop into small pieces)
Onion - 1
Tomato -2
Green chili -1
Red chili powder -1/2 tsp
Salt - to taste
Ginger garlic paste - 1/2 tsp

1. Heat oil in a pan, add onion , green chili and fry nicely
2. Now add turmeric and g.g paste  n mix well
3. Now add dosakaya and tomato n mix well
4. Add little water (don't add salt in curry now, dosakaya won't cook )
5. Cook for 10 mins with lid closed
6. Now add red chili powder n salt n mix well
7. Cover n cook for more 5 mins (if u want add little water)

Saturday, September 16, 2017

Bottle Gourd Pachadi / Sorakaya Pachadi

Bottle gourd - 1/2 (chop in pieces)
Green chilies - 4
Tomatoes - 2
cumin seeds

tamarind paste - 1/2 tsp
garlic - 4 cloves
Salt


seasoning :
Mustard
cumin
urad dal
curry leaves
garlic
hing

Method :

1. Heat oil in a pan, add cumin, bottle gourd, tomato and fry well. Keep the lid and cook until done.
2. Take cooked bottle gourd , tamarind, garlic and salt in mixie and grind to paste.
3. do the seasoning and its done.

Sunday, June 18, 2017

Mutton curry wth home made garam masala




Ingredints
Mutton : 2lbs
onion - 1 big chopped
tomato - 2 chopped
garam masala ( grind pata (2) , lavanga(6), elachi(4), pepper corns (10) ) - grind and use 1 tsp spoon for this
ginger garlic paste - 2 tbsp
red chili powder - 1 tsp
coriander powder - 2.5 tsps
cumin seeds - 1 tsp
turmeric
salt

Method : 
Heat oil in a cooker, add onions fry till golden brown
now add mutton and fry till water is evaporated
now add ginger garlic paste
now add red chili powder, coriander powder, cumin seeds, turmeric and salt n mix well
now add tomato n mix well
add water n close the lid and give three whistles. let it cool down.
now take the lid and cook well until oil is separate.
now add garam masala powder - 1tsp
squeeze 1/2 lemon
add little water n cook on slow flame for more 10 mins
garnish with coriander leaves.

Coconut rice

My friend Sukanya shared this recipe with me.


Ingredients 
Rice :4 cups ( basmati)
coconut cans - 2
ghee - 4 tbsp
Garlic - 4 big pods
green chili - 6
Mint - 1/4 cup
coriander leaves - 1/2 cup
roasted cashew in ghee


dry garam masala :  
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
shahi jeera (cumin) - 1 tsp
green chili - 6
star anise - 1

salt - 2 tsp
water : 1 cup basmati rice  = 2cups of water
(so mix coconut can with this water and keep a side)

Method :
Heat ghee in a cooker pan,
add all dry masala's and fry nicely,
now add garlic, green chili, fry until light brown
now add mint and coriander leaves and fry for a min
now add rice n roast for 1 min
now add coconut and water mix and salt mix well
now add roasted cashew (optional)
keep this dish in electric rice cooker n cook till done.

Green Chicken Curry





INGREDIENTS
1 Whole Chicken-2 lbs medium cut
Onion-1 medium(if small,use 2)sized chopped
Tomatoes-2 medium finely sliced 
Garam masala powder-1&1/2tsp/as needed (grind leach, data, lavanaga, pepper seeds)
Whole spices-2 cloves,1 star anise,cinnamon-2"stick,Fennel seeds/Saunf-1tsp
Oil-3tbsp/as needed


GREEN MASALA PASTE 

Ginger-3"piece cut into small pieces
Garlic-3fat cloves cut into small pieces
Green Chilies-6 broken/to taste
Cilantro-1/3cup chopped
***Grind all these into a paste using blender. 

TO POWDER :
Coriander seeds-3tbsp (if u have powder use it)
Cumin seeds-1tsp
Desiccated coconut powder-1tbsp
Blend these into a bit coarse powder.

TO MARINATE CHICKEN :
Red Chili powder-1&1/2tsp/as needed
Green masala paste-1tsp(rest will be added in the curry)
Turmeric-1/2tsp
Salt-to taste(just enough for chicken)
Few drops of lemon juice about 1/2tsp 
Marinate chicken with these and refrigerate for at least 20mins!

Method : 

Heat oil in a pan and fry whole spices and fennel.
Now add onions and fry till translucent.Next goes in the marinated chicken.Saute till all the moisture evaporates and oil starts to leave. 
Now add chopped tomatoes and mix well.Cook till they look a bit mushy.
Now add the green masala paste, garam masala,(1/4tsp) 
Now add Coriander,cumin & coconut powder and mix well.
Now add water & adjust salt. I added about 1 cups of water.
Then close the lid and cook for 10 mins. 
and keep in low flame for more 5 mins


Monday, June 12, 2017

Beans with Surti Papdi Lilva

Beans - 2 lbs fresh or Frozen -3 packets -small
Surti Papdi Lilva - 2 packets frozen
onion - 1/2 chopped
green chilis - 5 chopped
curry leaves - few
chana dal - 1 tbsp
urad dal - 1 tbsp
mustard seeds - 1 tsp
cumin seeds 1 tsp
coconut - 3 tbsp
salt - to taste
turmeric - 3/4 tsp

Preparation:

Beans - chop beans in to very small pieces and take them in big bowl add little water and Microwave for 10 mins ..keep mixing in between .

Surti papdi - take them in big bowl add little water and Microwave for 10 mins ..keep mixing in between .

Method :

1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds and cumin seeds. fry them light brown
2. Now add onions, green chili and curry leaves and fry till onions turn pink
3. Now add green beans and turmeric n fry for 5 mins
4. Now add surti papdi and mix well and cover and cook for 10 mins
5. Now add salt and coconut powder and mix well and cover n cook for 5 mins.

You can add red chili flakes for more spicy on top before taking the dish off the stove n mix well.




Wednesday, June 7, 2017

Pav Bhaji



Ingredients:
Potatoes – 3 cups, diced small
Cauliflower – 2 cups, finely chopped
Frozen Green Peas – 1 cup
Carrots – ½ cup, diced small
Salt – 1 tsp (to taste)
Haldi(Turmeric) – ¼ tsp
Water – 2 cups
Oil – 1 Tbsp
Butter – 1 Tbsp
Jeera (Cumin Seeds) – ½ tsp
Hing (Asofoetida) – pinch
Red Chili Powder – ¼ tsp (to taste)
Onion – 1 medium, finely chopped
Garlic – 2 tsp, minced
Ginger – 2 tsp, minced
Tomato – 1 medium, chopped
Tomato Sauce – ½ cup (1/2 of 8 oz. can)
Pav Bhaji Masala – 2 tsp (to taste)
Dhania Powder – 1 tsp
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)
Method:
1. In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water – Mix well.
2. Pressure cook for 2 whistle and remove pressure after 2 minutes 
3. Heat Oil and Butter in a non-stick pan.
4. Add Jeera and allow it to sputter.
5. Add Hing and Red Chili Powder.
6. Add Onions, Garlic and Ginger – stir well.
7. Cook until Oil starts to separate.
8. Add Tomatoes and Tomato Sauce and mix well.
9. Cook until Oil starts to separate again.
10. Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute.
11. Add Vegetables and lightly mash.
12. Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
13. Cook for 5 minutes. Garnish with Cilantro, chopped raw Onions, Green Chilies and a squeeze of Lime juice.



Simple Chana palak curry

Channa - 1 can
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2 chopped
curry leaves - few
Tomato - 1 chopped
Ginger Garlic paste - 1 tsp
Spinach / palak - 1/2 cup
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - as needed
Channa Masala - 1 tsp
Coriander leaves - garnish.


method :

1. Heat oil in a pan, add mustard, cumin seeds and onion n fry nicely.
2. Now Ginger garlic paste, curry leaves, tomato n cook till tomatoes r cooked completely
3. now add palak / spinach, add Red chili powder. turmeric, salt and mix well n add little water and cook.
4. Now add chana and mix well n cover and cook.
5. Now add chana masala n cook for few mins and garnish with coriander leaves.


Chili garlic spicy Quinoa (Rice)

Chili garlic spicy Quinoa (Rice)

Quinoa - 1 cup ( cook with 2 cups of water in rice cooker)
Garlic - 7 cloves (chopped fine)
mustard seeds - 1/ tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
curry leaves - few
Red chili powder - 1 tsp
Sambar powder - 1 tsp
salt as per taste
lemon juice - 1
oil and ghee

Method :
1. Heat oil n ghee in a pan add mustard seeds, chana dal, urad dal and fry nicely.
2. Now add garlic and fry till they are light brown color
3. Now add curry leaves and let it fry a little
4. Now add cooked quinoa and mix well
5. Add Red chili powder, sambar powder and salt n mix well and cover and cook for 2 mins
6. Now add lemon juice n mix well,
7. Garnish with coriander leaves.

Easiest butter paneer



  • For the gravy:
  • Onion - 1 Chopped
  • Tomato - 2 Chopped
  • Garlic - 5 Chopped
  • Ginger - ½ inch Chopped
  • Cinnamon - 1
  • Cardomon - 2 whole
  • Cashews - 7 whole
  • Almond - 7 whole
  • Jeera - 1 Tbsp
  • Salt - As needed
  • Water - 2 cups

Rest of the ingredients
  • Unsalted Butter - 2 Tbsp
  • Paneer - 250gms
  • Chilli Powder - 1 Tbsp
  • Green Chilli - 1 Slit
  • Kasturi Methi - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Sugar - ½ tsp
  • Water - 1½ cups
    [Garnish]
  • Paneer - 1 Tbsp Grated
  • Ginger - ½ inch, Juilenne
  • Cream - 1 Tbsp
  • Salt - As needed

Instructions
1.Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.
2.Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.
3.Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
4.Heat butter in the same pan.
5.Add the jeera, blended makhani paste and stir well.
6.Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)
7.Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.
8.Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.
9.Switch off the flame. Garnish with paneer, ginger and cream.

Saturday, April 15, 2017

Mirchi ka salan

Mirchi ka Salan 
for masala:
  • 4 tbsp peanuts / groundnuts
  • 3 tbsp sesame seeds / til seeds
  • 1 tsp poppy seeds / khus khus / gasgase
  • 2 tbsp dry coconut / kopra
  • 1 inch ginger / adrak, roughly chopped
  • 2 cloves garlic / lasun
  • ½ tsp garam masala
  • ½ tsp turmeric / haldi
  • 1 tsp kashmiri chili powder / lal mirch powder
  • 5 seeds methi / fenugreek seeds
  • ½ cup water, as required to blend
other ingredients:
  • 6 banana peppers, less hot
  • 5 tbsp oil
  • 1 tsp cumin seeds / jeera
  • few curry leaves / kadi patta
  • ½ medium sized onion, finely chopped
  • ½ cup tamarind paste or more
  • salt to taste
  • 1 tsp jaggery / sugar 
  • 2 cups water, as required to adjust consistency
  • 2 tbsp coriander leaves, finely chopped
Instructions 
  1. firstly, dry roast peanuts, sesame seeds, poppy seeds and coconut.
  2. transfer to small blender and allow it to cool completely.
  3. also add ginger and garlic, garam masala, turmeric and chili powder, methi seeds.
  4. add water as required and blend to smooth paste. keep aside.
  5. in a kadai heat oil and fry de-seeded banana peppers . keep aside.
  6. now add cumin and curry leaves.
  7. furthermore, add onions and saute.
  8. add prepared masala paste, tamarind water, jaggery and salt.
  9. mix well and add 2 cups of water.
  10. cover and simmer for 30 minutes.
  11. further place the fried chilis into salan and also add coriander leaves.
  12. cover and simmer for 5 minutes.
  13. finally, serve mirchi ka salan with biryani or roti.

Pineapple Kulfi

Pineapple kulfi for 6-8 people


1 small can of crushed pineapple (squeeze all the juice out of can, add only pulp)
1 15 oz tub of cool whip
1 can of condensed milk

For the toppings ( optional)
A few sliced almonds

Mix all the ingredients in a bowl, freeze for 6-8 hours and garnish with almonds  and serve chilled.


When you doing for a party, you need to double up crushed pineapple but try to reduce condense milk and cool whip, since they make kulfi over sweet.

example : 
for 30 people go for below measurements.

3 small can of crushed pineapple 
2 15 oz tub of cool whip
2 can of condensed milk


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.