Wednesday, May 27, 2020

IDLI WEDGES



INGREDIENTS :-

Leftover Idli - 4
Chaat masala - 1/2 tsp
Chilli powder - pinch
Oil for deep fry.

METHOD :-

1. Cut leftover idli into wedges.

2. Sprinkle chaat masala and chilli powder.

3. Heat oil in a pan and deep fry the idli wedges.


Serve hot with chutney or ketchup.




Tuesday, May 19, 2020

CHICKEN KORMA

INGREDIENTS :-

Chicken - 1 lb
Onion - 1 cup
Grated Coconut - 3 tbsp
Tomato - 1 cup
Cashew - 12
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Cinnamon - 1 inch
Clove - 4
Cardamon - 2
Poppy seeds - 1 tsp
Ginger - 1 tbsp
Chilli powder - 1 tbsp
Oil - 1 tbsp
Salt to taste.

METHOD :-

1. In a pan dry roast, coriander seeds, cumin seeds, cinnamon, cardamon and clove. Saute for a minute.

2. Dry roast Poppy seeds.
3. Grind all the dry roast ingredients with cashew and grated coconut and set aside.

4. Heat oil and add onion. Saute until they are translucent in color.

5. Add minced ginger, saute for a minute and add tomatoes. Cook till the oil starts to separate.


6. Add chicken and chilli powder, cover and cook till the chicken is half  done.

7. Now add the ground masala. Cover and cook.


Serve hot with roti or rice.



Add the browned onions into a mixer jar and along with this add 10-12 cashews, 1 tbsp poppy seeds,2 tbsp shredded coconut ¼ cup water and grind it into a smooth paste

Monday, May 11, 2020

AVALAKKI IDLI


INGREDIENTS :-

Rice - 2 cup
Avalakki/ poha - 1 cup
Urad dal - 1/2 cup
Fenugreek  seeds - 1 tsp
Curd - 1 cup
Oil 
Salt to taste.

METHOD :-

1. Wash and soak rice, urad dal and fenugreek seeds for 5 hours separately.
2. Mix avalakki and curd. Set aside for 1 hour.


3. Grind rice and fenugreek seeds together with very little water.
4. Grind urad dal.
5. Grind avalakki and curd.
6. Mix all the grind paste and salt. The batter should be thick(idli consistency).
6. Ferment overnight or for 7-8 hours.


Tuesday, May 5, 2020

TINDORA RICE

INGREDIENTS :-

Tindora/ Ivy gourd - 12
Basmati Rice - 1 cup
Onion - 1 cup
Ginger garlic paste - 1 tsp
Green chilli - 2
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Mint leaves - 2 tbsp
Lemon juice - 1 tsp
Cilantro - 2 tbsp
Clove - 2
Bay leaves - 2
Cinnamon - 1 inch
Pepper - 5
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

METHOD :-

1. Wash and soak basmati rice in water for 15minutes.

2. Wash and slice tindora into 4 vertical slices.

3. Heat oil and saute bay leaves, cinnamon, pepper, cloves and cumin seeds.

4. Saute chopped onion until translucent, add ginger garlic paste, green chilli.

5. Add chopped mint, cilantro and tindora. Saute for 2 minutes.

6. Add turmeric powder, chilli powder and coriander powder and mix well.

7. Add 1 3/4 cup water and salt .When water starts boiling, add basmati rice and lime juice.


8. Pressure cook for one whistle or high pressure for 4 minutes in instapot.

Serve hot with raita.

Tuesday, April 28, 2020

PEPPER CHICKEN GRAVY

INGREDIENTS :-

Chicken - 1 lb
Onion - 1 1/2 cup
Green chilli - 2
Bay leaf - 1
Tomato - 1 cup
Ginger garlic paste - 1 tbsp
Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Garam masala - 1/4 tsp
Pepper - 1 tsp
Coriander seeds - 2 tbsp
Saunf/ Fennel seeds - 1 tbsp
Cinnamon - 1 inch
Cilantro - 1/2 cup
Oil - 11/2 tbsp
Salt to taste.

METHOD :-

1. Heat 1/2 tsp oil in a pan. Roast saunf, cinnamon, coriander seeds, pepper and 1/2 cup onion. Grind it and keep aside.


2. Heat oil, add bay leaf, green chilli and onion. Saute till the onion turns slightly golden brown.

3. Add ginger garlic paste and saute for a minute.

4. Add tomato and saute till the oil starts to seperate.

5. Add the grounded masala. Cover and cook for 3 minutes.

6. Add chilli powder, turmeric, garam masala and salt and saute for a minute.

7. Now add chicken , cilantro and 1/2 cup water. Cover and cook till the chicken is done.


Serve hot with rice or roti.


Tuesday, April 21, 2020

MUSHROOM MASALA


INGREDIENTS :-

Mushroom - 2 cup
Onion - 1 cup
Tomato - 1 cup
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cilantro - 2 tbsp

METHOD :-

1. Heat 1 tbsp oil and saute onion for 2 minutes. Add ginger garlic paste and tomato, saute till the raw smell disappears or till the tomato turns pulpy.


2. Grind this into a smooth paste.

3. In a same kadai heat 1 tbsp oil, add the sliced mushroom and stir fry till tender.


4. Add turmeric, garam masala, chilli powder and salt, saute for 5 minutes.

5. Add the ground masala, 1/2 cup water, cover and cook till the mushrooms are done.
6. Garnish with cilantro.

Serve hot with roti.

Friday, April 17, 2020

CHICKEN BIRYANI

INGREDIENTS :-

Onion - 1 cup
Cashew - 10
Basmati Rice - 2 cup
Butter - 1 tbsp
Ghee - 1 tbsp
Saffron - pinch
Milk - 3 tbsp
Boiled egg - 1
Salt to taste

Marinate:
Chicken - 1 lb
Yogurt - 3/4 cup
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Cumin seed - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Paprika - 1 tsp
Olive oil - 1 tbsp
Lime juice.
Cilantro - 1/2 cup
Mint - 1/4 cup
Salt to taste

METHOD :-

1. Marinate chicken with the above marinate ingredients. Keep it aside for 30 minutes.


2. Heat ghee in a pan. Slice onions and saute till its golden brown.


3. Wash and soak rice for 15 minutes.

4. Heat 5 cups of water. Add salt, cinnamon, clove, cardamon, bay leaf and rice. Cook till they are 50% done. Strain the rice and keep aside.


5. In a bowl add milk and saffron. Keep it aside.

6. Heat butter, layer the marinated chicken and add 1 cup water. Layer the half cooked rice. Garnish with boiled egg, fried onion, cashew, saffron milk . Garnish with cilantro. In instapot cook in high pressure for 6 minutes. In stove, cover and cook for 10 minutes. 





Serve hot with raita.