Monday, January 31, 2011

Chilly Chicken

Boneless Chicken: 1/2 kg
Onion chopped: 2 medium
Capsicum: 1 medium
Chicken broth: 1 1/2 cup
Green chilli: 3-4 nos
Garlic: 1 tbsp
Ginger: 1/2 tbsp
Tomato sauce: 11/2  tbsp
Soya sauce: 1 tbsp
Hot sauce: 1 tsp
Salt: to taste
Sugar: 1 1/2 tsp
Pepper powder: 1 tbsp
Paprika powder: 1/2 tbsp
Spring onion: 2 tbsp

For Marinade:
Maida: 1/4 cup
Corn flour: 2 tbsp
Ginger powder: 1/4 tsp
Garlic powder: 1/2 tsp
Paprika powder: 1/2 tbsp
Pepper powder: 1/2 tbsp
Salt: to taste

Clean and cut the chicken into medium pieces. Combine all the ingredients for the marinade and apply this paste on the chicken, keep aside for 1-2 hrs. Heat oil in a pan, fry capsicum till soft. Fry chicken untill golden color and keep aside. In the same pan, add ginger and garlic, fry for 2-3 minutes. Add onion, green chilli and salt, fry till the raw smell goes. Add pepper powder, paprika powder and sugar saute well. Add tomato sauce, soya sauce, hot sauce. Mix well then add the chicken pieces, Pour the chicken broth. Cover and cook for 5 minutes or until the gravy turns thick. Add capsicum. Remove from fire and transfer to a serving plate. Add the spring onion. Serve hot with fried rice or roti.

Wednesday, January 26, 2011

Mushroom and Rajma curry

Rajma/Red kidney beans: 100gm
Mushroom sliced: 450gm
Tomato chopped: 1 big
Green chilli slitted: 2 nos
Onion: 2 medium
Red chilli powder: 2 tsp
Sugar: 1 tsp
Garam masala: 1 tsp
Coriander powder: 1/4 tbsp
Cumin powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Yoghurt: 1 tbsp
Coriander leaves chopped: 1 tbsp
Salt: to taste
Soak rajma for eight hours. pressure cook along with 150ml water until one whistle. Allow to cool, remove lid and add mushroom and tomato. Close the lid and cook until another whitle.
Fry onion in oil until golden brown and grind onion along with 1/4 cup cooked rajma, salt, chilli powder, sugar, turmeric powder and garam masala powder to a smooth paste.
Heat oil in a pan, add green chilli, lower the flame, add cumin and coriander powder, saute for 1-2 minutes then add grinded onion rajma paste. Fry in medium flame for 5-6 minutes. Add beaten yoghurt, mix well and cook for another 2-3 minutes. Add the cooked rajma and mushroom mixture along with water.
Allow it to boil. Cover and cook on a low flame 10-12 minutes or until the gravy becomes thick. Add coriander leaves. Serve hot with roti
Recipe source: GDN

Wednesday, January 19, 2011

Hyderabadi Dum Biryani

Ingredients for rice:
Rice: 4 cup
Water: 7 3/4 cup
Butter: 2-3 tbsp
Cardamoms: 5 nos
Cloves: 6-7 nos
Bay Leaves: 2 nos
Cinnamon: 2 nos
Pepper corns: 10 nos
Lemon juice: 1/2 tbsp
Mint leaves: few
Coriander leaves: few
Salt: to taste

Ingredients for Mutton curry:
Mutton: 1kg
Onion chopped: 04 medium
Tomato chopped: 1 medium
Ginger garlic paste: 2 tbsp
Greenchilli paste: 1/2 tbsp
Biryani masala(national brand): 1 tbsp
Coriander powder: 1/2 tbsp
Pepper powder: 1/2 tbsp
Turmeric powder: 1/2 tsp
Water: 1 cup
Garam masala: 2 tsp
Salt:to taste

Mutton Marinade:
Yogurt: 1 cup
Ginger Garlic Paste: 1/2 tbsp
Chili Powder: 1/4 tbsp
Coriander Powder: 2 tsp
Pepper powder: 1 tsp
Cumin powder: 1 tsp
Chopped Mint Leaves: 3 tbsp
Chopped Cilantro: 3 tbsp
Turmeric powder: 1/2 tsp
Lime juice: 1/2 tbsp
Salt to taste
Garam Masala Powder: 1 tsp

For layering :
Raisins: 1/4 cup
Cashew nuts: 1/4 cup
Onion thinly chopped: 1 big
Coriander leaves: 1/4 cup
Mint Leaves: 1/4 cup
Saffron: a small pinch
Milk : 1 tsp
Pineapple chopped: 1 cup
Ghee: 2 tbsp
Sugar: 1/2 tbsp
Maida dough: 1/2 cup (for sealing)

Preperation rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, pour water, salt and lemon juice. Add mint and coriander leaves, close the lid and cook till the rice is 3/4 done.

Preperation Marinade:
Combine all the above ingredients with your hands, add mutton pieces to the batter and keep aside for 2 hours minimum.

Preperation curry:
Heat oil in a pan, add ginger-garlic-green chilli paste. Fry till golden color, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, garam masala and turmeric powder. Sauté well till the raw smell goes, add marinated mutton, mix well. Cover and cook for 05-10 minutes. Remove lid and pour 1 cup water, cover and Cook till done and the gravy turns thick.

Final Layering:
Dissolve saffron in 1/2 tbsp warm milk. Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. In the same pan fry thinly sliced onions, add 1/2 tbsp sugar, fry till golden brown color. In a deep bottom pan, grease little ghee, pour mutton along with gravy in first layer. Next layer add rice. Add cashew, raisin, onion, mint leaves, and coriander leaves on the top of the rice. Then spread little rice. Add mutton pieces with gravy. Repeat the process utill the ingredients finished. Pour dissolved saffron on the top of the rice. Decorate the top with fried onions , raisin, cashew, mint leaves, coriander leaves and pinapple pieces. Seal the lid with maida dough and transfer to stove. Place a heavy water vessel on the top of the lid and cook for 20-25 minutes on low flame. Remove from fire and serve hot with raita, pudina chutney and dates chutney.

 Pudina Chutney:

Grated coconut: 1 cup
Chopped Pudina leaves: 1/4 cup
Chopped Coriander leaves: 1/4 cup
Green chilli: 2nos
Ginger: 1 tsp
Garlic: 1 tsp
Curd: 1/4 cup
Lemon juice: 1 tsp
Salt: to taste

Grind grated coconut, pudia, coriander leaves, green chilli, garlic, ginger and salt to a coarse paste. Add curd and lemon juice to this. mix well.

Dates Chutney:

Dates deseeded: 1/2 cup
Jaggery: 1/4 cup
Tamarind : small gooseberry size
Red chilli flakes: 3-4 nos
Cumin powder: 1 tsp
Ginger powder: 1 tsp
Salt: 1/4 tsp

In a deep bottom pan, add dates, jaggery, tamarind and redchilli flakes. Pour 1 cup water. Boil till the ingredients turns soft. Remove from fire, allow it to cool. Add cumin powder, ginger powder and salt to this. Grind all the ingredients together in a mixer to a smooth paste. serve with biryani.

Recipe source: hyderabadicuisine

Tuesday, January 18, 2011

Vanila Ice Cream

Milk: 5 cup
Sugar: 1-11/2 cup
Egg: 4 nos
Cornflour: 3 tsp
Vanila Essence: 1 tsp
Broken cashew nut: 2 tbsp

In a deep bottom pan, combine milk, egg, cornflour and sugar, strain and remove the impurities and transfer this mixture to stove. Allow it to boil, stir continously. When it starts to thickening, remove from fire. Allow it cool, blend in a mixter. Keep it in freezer for 2 hours. Remove from freezer and blend one more time in mixter. Add vanila essence and cashew to this and again tranfer to fridge for 6-8 hrs.

Recipe source: Vanitha Magazine

Wednesday, January 12, 2011

Cauliflower Manchurian

Cauliflower: 1 small
Capsicum: 1 big
Onion: 2 medium
Green chilli: 1-2 nos
Ginger: 1 tbsp
Garlic: 1 1/2 tbsp
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Paprika powder: 1/2 tbsp
Vegetable stock: 1 cup
Soya sauce: 1/2 tbsp
Tomato sauce: 1 tbsp
Hot sauce: 1 tsp
Chilli sauce: 1 tsp
Salt:to taste
Water: 1/2 cup

For the Batter:
Al purpose flour/Maida: 2 tbsp
Cornflour: 1 tbsp
Pepper powder: 1/2 tbsp
Chilli powder: 1/4 tbsp
Water: 1 tbsp

To Fry Cauliflower:
Clean and cut cauliflower into medium pieces. Heat water in a deep bottom pan, add turmeric powder, dip cauliflower for 5 minutes. Remove from water and keep aside. Combine al purpose flour, cornflour, pepper powder, chilli powder with water . Apply this batter on the cauliflower and keep aside for 10 minutes . Heat oil in a pan fry cauliflower till golden color. Remove from oil and put it in a kitchen towel to drain the excess oil. in the same oil fry capsicum, remove from oil and keep aside.

For Curry:
In the same pan, fry ginger and garlic till golden color. Add onion and green chilli, fry till the raw smell goes. Add soya sauce, tomato sauce, chilli sauce and hot sauce, saute well. Then add pepper powder and paprika powder, saute for 2-3 minues. Pour 1/2 cup water, allow it to boil, add fried cauliflower and capsicum to this. Saute well. Cover and cook for 1 minute. Add vegetable stock. stir well. Cook for 2 minutes or till the gravy turns thick. Remove from fire. Serve hot.

Sunday, January 9, 2011

Kappa with Onion Chutney

Kappa/Tapioca: 1 kg
Salt: to taste

Clean and cut tapioca into medium pieces. Pour water in a big vessel, add the tapioca. Allow it to boil. Add salt. Cover and cook till soft. Remove from fire and drain the excess water.

Ingredients for Onion Chutney:
Onion: 1 big
Red chilli powder: 1 tbsp
Vinegar: 1tbsp
Salt: to taste
Coconut oil: 1/2 tbsp

Chop onion into thin pieces. Pour vinegar to this and mix well with hands. Add salt, red chilli powder and coconut oil. Mix well and serve with kappa

Wednesday, January 5, 2011

Crab/Njandu Roast

Crab: 1 kg
Onion: 3 big
Ginger crushed: 1 tbsp
Garlic crushed: 1 1/2 tbsp
Green chilli: 1-2 nos
Tomato chopped: 1 big
Tamarind paste: 2 tbsp
Chilli powder: 1 tbsp
Turmeric powder: 1/4 tsp
Pepper powder: 2 tbsp
Coriander powder: 1/4 tbsp
Garam masla powder: 2 tsp
Salt: to taste
Curry leaves: 1 spring
Water: 1 cup

Ingredients For frying crab:
Chilli powder: 1/2 tbsp
Turmeric powder: 1/4 tsp
Pepper powder: 1/2 tbsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Lemon juice: 1/2 tbsp
Salt: to taste
Oil: for frying

Method for frying crab:
Clean and cut crab. Combine all the above powders with lime juice and little water. Apply this marinade on the crab and keep aside for 1 hr. Heat oil in a pan, fry crab for 5 minutes/half done. Remove from oil, place on a tissue paper to drain the excess oil.

For Making curry:
In the same pan, Add ginger and garlic, fry till the raw smell goes. Add onion, curry leaves, salt and green chilli, fry until golden brown color. Then add chopped tomatoes, fry until the oil seperates. Add all the spices-Chilli powder, turmeric powder, pepper powder, coriander powder, garam masla powder. Reduce the flame to low, fry for 5-6 minutes. Pour 1 cup water and tamarind paste to this. Allow it to boil. Add fried crabs to this and saute well. Cover and cook for 10-15 or till cooked and the gravy turns thick.

Monday, January 3, 2011

Unakkameen-Pachakkaya Thoran

Unakkameen/Dry fish: 250gm
Raw banan/Pachakkaya chopped: 1 no
Shallots: 1/4 cup
Coconut grated: 3/4 cup
Green chilli: 4-5 nos
Ginger: 1 tbsp
Garlic: 1 tbsp
Cocum/Kudampuli: 1-2 nos
Turmeric powder: 1/4 tsp
Curry Leaves: 1 spring
Coconut oil: 1/2 tbsp

Wash and clean fish, cut into medium pieces. Soak kudampuli in 1/2 cup water. Combine grated coconut,  turmeric powder, green chilli, ginger, garlic, curry leaves and salt in a manchatti/deep bottom pan. Add soaked kudampuli and  mix well with your hands. Then add fish pieces, raw banana and 1/2 cup water. Cover and cook for 10 minutes in medium flame. Remove from fire, pour coconut oil over the curry. Serve it with rice.

Sunday, January 2, 2011

Beetroot Thoran


Beetroot chopped: 1 1/2 cup
Onion: 1 small
Grated coconut: 1/4 cup
Ginger: 1 tsp
Green chilli: 3 nos
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Rice: 1/2 tbsp
Curry leaves: 1 spring
Salt: 1/4 tsp

Combine chopped beetroot, onion, grated coconut, green chilli, ginger, salt and turmeric powder, mix them well with your hands. Heat oil in a pan, add mustard seeds and  rice, allow it to splutter, add curry leaves. Then add Beetroot mixture. Cover and cook for 5 minutes. Serve hot with rice