Mushti polo

Ingredients:

1.Rice 500 gms
2.Urad dal 150 gms
3.Fenugreek seeds 1 tbsp
4.Beaten rice 250 gms
5.Coconut grating 1/2 cup
6.Salt to taste

Method:

Soak rice, black gram dal and fenugreek seeds together for 2 to 3 hours.
Soak beaten rice for 1/2 an hour.
Wash and then grind to a fine paste with coconut and beaten rice.
Add salt.
Let the batter ferment overnight.
Grease the pan with a little oil and pour a ladle full of batter, spreading it lightly, so that the dosa is thick.
Cover and cook on one side only with little oil.
When cooked it becomes soft and porous.

Red Chilli Chicken

Ingredients:

Cashewnuts - 2 tsp
Groundnuts - 2 tsp
Dry red chillies - 10
Grountnut oil - 200 ml
Onions - 200 gm
Ginger paste - 2 tsp
Garlic Paste - 1 tsp
Chopped Tomato - 2
Sesame seeds - 4 tsp
Chicken(small pieces) - 500 gm
Turmeric - 1 tsp
Grated Coconut - 100gm
Salt
Lime - 2

Method:

1.Take a pan heat the oil,add the breaked chillies and fry on low flame.After this add the onion paste and fry it till brown.
2.Now add ginger garlic paste and fry well if water is required add little more.
3.After Mixture is well fried add tomato and turmeric.Once tomato is well mixed add sesame seeds,chicken pieces and fry it well.
4.Add coconut,salt and a cup of water.
5.Cover and cook the chicken well.Grind the cashews and groundnut into paste.
6.After it get cooked well add the cashew,groundnut paste and stir it well.When thick gravy arise,remove from fire and add lime juice.
7.Now our dish is ready serve hot.

Karnataka Special Mutton Biriyani

Ingredients

Basmati rice        :    ½ kilo
Mutton             :    ½ kilo
Onion (big)        :    2  (cut into pieces)
Cashew            :    50 gm
or
Almonds
mint, coriander leaves    :    1 cup
Curd            :    1 cup
Milk            :    ½ cup
Chilli powder        :    1 tsp
Biriyani leaf        :    2   
Lime            :    1
Ghee            :    100 gm
Turmeric powder        :    a little
Ginger            :    a small piece
Garlic             :    4 pods
Green chilli        :    3 (slit into two )
Salt            :    as needed

To powder

Cloves            :    2
Saunf            :    ½  tsp
Cardamom         :    3

 

Method   

Clean and cook mutton.
Grind onion, garlic, chilli powder, cashew into a paste.
Heat ghee in a thick bottomed vessel and fry onion till golden.
Add green chilli, mint, coriander leaves, powdered masala, ground masala, salt and fry.
Add cooked mutton, curd, lime juice and stir.
Cook rice.
When the rice is ¾ cooked, strain water.
Add salt to the rice.
Mix turmeric powder with milk.
Fill a thick bottomed vessel, with a portion of rice.
Add some mutton masala.
Add another portion of rice and mutton masala.
Add milk, close the vessel with a lid and cook on a low flame for 20 minutes.

Note

Maida can be made into a paste and this can be used to seal the vessel.
This can be removed before serving.

Mighty chicken

Ingredients

Chicken ( boneless ) - 1/4 kilo
Corn flour - 1/2 kilo
White pepper - 1/2 tsp
White wine - 30 ml
Ajinomoto - 1 tsp
Egg cream - 2 tsp
Spring onion - 3
Ginger garlic paste - 2 tsp
Red chilli - 2
Chilli sauce - 2 tsp
Salt - as needed
Oil - as needed

Method

1. Cut spring onions finely.
2. Mix spring onion, ginger garlic paste, salt, white pepper, ajinomoto, egg cream, red chilli, chilli sauce and white wine in a bowl.
3. Mix chicken and leave it aside for half an hour.
4. Roll it into small balls, dust them with corn flour and set aside.
5.Heat oil in a frying pan.
6. Add the balls, fry till golden brown and serve hot. 

    

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Ragi Flour Conjee

Ragi Jaava

Ingredients:

Ragi Flour 4 tbsps
Salt to taste
Yogurt 1/2 cup
Grated Carrot 1 tbsp
Grated Cucumber 1 tbsp
Black Pepper Powder a pinch
Finely Chopped Cilantro 1 tsp

Method of preparation:

Whisk ragi flour with half a cup of water without any lumps.
Bring to boil 2 – 3 cups of water and season it with salt.
Pour diluted ragi flour into hot water by stirring continuously.
Make sure there are no lumps in the mixture, cook for a minute and remove onto a bowl.

For raita, mix together yogurt, carrot, cucumber, pepper powder, cilantro and salt.
Serve hot ragi flour conjee with a small bowl of above raita.

Notes: Make sure to add more hot water into the ragi flour conjee mixture to obtain desired consistency.

Carrot Curry with Nuts

Carrot Curry with Nuts.

Carrot is paired with peanuts and almonds for a fresh and crunchy taste. Carrots are chopped up and cooked in tempered oil till soft. Coarsely ground peanuts and almonds is added to the cooked carrots along with other seasonings and herbs. This carrot preparation tastes good with rice or roti.
Makes: around 3 Servings of Carrot Curry with Nuts.

Ingredients:

Carrots 3 – 4 Medium Sized
Roasted Peanuts 1 tbsp
Almonds 4 – 6
Garam Masala Powder a big Pinch
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Oil 1 tsp

Method of preparation:

Peel, remove ends and chop carrots into small pieces.
Wash and finely chop cilantro leaves.
Blanch the almonds and peel off the skin.
Coarsely grind the peanuts and almonds.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped carrots and salt.
Cook covered on low flame till carrot turns soft but not mushy.
Add few splashes of water if the carrot seems to stick to the bottom of the pan.
When carrot turns soft, add ground peanuts and almonds, red chile powder, garam masala and cilantro.
Stir fry for a minute and remove from heat.
Serve carrot curry with nuts over plain steamed rice and dollop of ghee.
Notes: Make sure the carrot is cooked right.

Suggestions: If carrot is not cooked properly, cook it covered on low flame till done.
Variations: You can also add lemon juice at end.
Other Names: Carrot Curry with Nuts, Gajar Curry.

Yogurt Rice Flour Roti

Challa Rotti.
This is a very simple and easy rotti made with rice flour and yogurt. Rice flour is mixed with enough yogurt along with chopped onion, green chiles and cumin seeds. The prepared soft dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. This challa roti is eaten mostly as a breakfast.
Makes: 2 – 3 Challa Rotti.
Ingredients:
Rice Flour 1 Cup
Onion 1 Small
Yogurt 3/4 Cup app
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 tbsp
Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.
In a mixing bowl, mix together rice flour, yogurt, cilantro, cumin seeds, green chiles and salt into smooth dough. Add little water if necessary.
Divide the dough into two to three portions.
Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 6 inch diameter).
Pour a tsp of oil on top of the roti.
Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour yogurt roti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti right.
Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Spicy Tapala Roti is a spicy version of rice flour roti, Cumin Seeds Rotti is another simple variation of this roti.
Other Names: Challa Rotti, Tapala Rotti, Challa Roti, Rice Flour Yogurt Rotti.

Andhra Rawa Dosa

      
 
Rawa dosa is a popular South Indian breakfast dosa.  It contains sooji and needs no fermentation. Equal ratios of sooji, rice flour and maida / plain flour are mixed with water for rawa dosa batter. A big ladle full of batter is poured on the hot flat pan in circular motions for the dosa. The rawa dosa is generally served with coconut chutney, ginger chutney or with sambar.
Makes: around 8 Andhra Rawa Dosalu.
Ingredients:
Rice Flour 1 Cup
Maida 1 Cup
Sooji 1 Cup
Besan 1/4 Cup (optional)
Green Chiles 2 – 4
Grated Carrot 1 tbsp (optional)
Curry Leaves 10 (optional)
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Method of preparation:
Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves into small pieces.
In a mixing bowl, mix together rice flour, maida, sooji, besan, green chiles, grated carrots, curry leaves, cumin seeds and salt.
Add enough water (around 6 cups) and make it into a somewhat thin batter.
Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of rawa dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour quarter tsp of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining rawa dosa batter.
Serve Andhra rawa dosa with any chutney of your choice or with sambar.
Notes: Make sure rawa dosa is little crisp before removing from heat.
Suggestions: If the rawa dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added. Some recipes call for more sooji which makes a much crispier version of rawa dosa.
Other Names: Andhra Rawa Dosa, Rava Dosa, Sooji Dosa.

Hara bhara kabab with orange chutney

By : Pratibha Kumari
Category : Spinach, Punjab, Snacks and refreshments
Servings : 3-4
Time Taken : 30-45 mins
Rating :

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Method

1. Blanch spinach leaves in a cup of water for 5 minutes.
2. Drain, refresh in cold water and grind to a smooth paste; keep aside.
3. In a bowl mix together boiled potato, boiled green peas, spinach paste and hung curd.
4. Add onions, green chillies, coriander leaves, chaat masala, dry mango powder and salt.
5. Add cornflour for binding.
6. Mix well and divide the mixture into 18 equal parts.
7. Shape each portion into a ball and then press between your palm and fingers to give it a tikka shape.
8. Heat oil in a kadai.
9. Deep fry the tikkas on medium heat for 4-5 minutes.
10. Drain onto an absorbent paper.
11. Serve hot with grapes and orange chutney.

Ingredients:

1 bundle - spinach
3 - boiled potatoes (medium)
1/2 cup - boiled green peas
1 - onion (finely chopped, medium)
1/2 cup - hung curd
1/2 tsp - dry mango powder
1/2 tsp - chaat masala
1/2 tsp - red chilli powder
2 - green chillies (finely chopped)
2 tbsp - fresh coriander leaves (finely chopped)
Salt to taste
4-5 tbsp - cornflour
Oil for deep frying

Delicious Tomato Rasam

    


Masoor dal / red lentils are boiled in water. Tomato is crushed and added to the dal along with spices and tamarind. The tomato rasam is boiled for good 10 minutes and tempered with spices. This is fast, simple version of delicious tomato rasam.
Makes: around 4 Servings of Delicious Tomato Rasam.
Ingredients:
Tomato 1 Medium
Masoor Dal 1/8 Cup
Coriander Seeds 1 Tbsp
Tamarind 1 1/2 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps
Method of preparation:
Crush the tomato with few pinches of salt into small pieces using a pestle.
Alternatively, use fingers to crush the tomato into small pieces.
Coarsely crush the coriander seeds with help of a pestle.
Peel and crush the garlic clove.
Wash, clean and roughly chop the cilantro leaves.
Bring to boil 2 cups of water, add washed masoor dal / red lentils and turmeric powder.
Boil till masoor dal turns translucent but orange.
Then stir in around one cup of water, crushed tomato, garlic and boil till tomato turns little soft.
Add tamarind, crushed coriander seeds, curry leaves and salt.
Simmer for around 5 mintues or until the rasam thickens a bit.
Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, remove from heat.
Add the tempering to the tomato rasam and give the rasam a boil.
Remove rasam from heat, stir in cilantro and cover.
Serve delicious tomato rasam with steamed rice or as a soup.
Notes: Make sure dal is cooked well.
Suggestions: Adjust the consistency of rasam with water. Add more masoor dal for thicker dal rasam.
Variations: Alternatively add cooked toor dal once the tomato is soft instead of masoor dal. Masoor dal takes less time to soften.
Other Names: Delicious Tomato Rasam, Tomato Charu.

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Lady’s Finger Onion Masala

 

 Bendakaya Ullipaya Masala.

 

Fresh wet masala is made with roasted spices and onion. Fresh lady’s finger is added to the flavored oil along with masala paste. It is then cooked till bhendi turns soft and onion loses its raw flavor. Serve lady’s finger onion masala with steamed rice or with dal rice and papad.
Makes: around 4 Servings of Lady’s Finger Onion Masala.
Ingredients:
Lady’s Finger 15 – 20 app.
Onion 1 Large
Tamarind 3 inch Piece
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Curry Leaves 5
Salt to taste
Masala:
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Fenugreek Seeds a Pinch
Coriander Seeds 1 Tbsp
Oil 1 tsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp
Method of preparation:
Wash the lady’s finger and pat them dry.
Make a slit in each lady’s finger making sure the ends are intact.
Peel and dice the onion.
Soak tamarind in few tablespoons of water for sometime.
Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering or the spices are aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.
Add the diced onion, sufficient water and salt to the grinder and grind again into paste.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lady’s finger and fry briefly.
Stir in ground masala paste and curry leaves.
Fry for couple of minutes, add tamarind extract and half a cup water.
Cook covered on low flame for about 10 or until lady’s finger are soft.
Stir in red chile powder, turmeric powder and season with salt if necessary.
Remove from heat and serve lady’s finger onion masala with steamed rice and dal.
Notes: Make sure lady’s finger is cooked well before removing the pot from heat.
Suggestions: Adjust the red chile powder to taste.
Variations: You can also cook the onion with little oil before grinding with spices. You can also garnish bhendi masala with chopped fresh cilantro.
Other Names: Lady’s Finger Onion Masala, Bhendi Onion Masala, Bendakaya Ullipaya Masala.

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