Authentic indian receipes including north indian dishes, south indian dishes, special receipes and varities in south india which includes Karnataka, Andhra, Tamilnadu. All the recipes are tried and tasted!!
Chicken - 1 lb Yogurt - 1 cup Onion - 1 cup Green Chilli - 4 Ginger - 1" Garlic - 3 cloves Cinnamon - 1" Cloves - 4 Salt to taste Turmeric Powder - 1/4 tsp Oil - 11/2 tbsp Cilantro - 1 tbsp
METHOD :-
1. Blend green chilies, ginger and garlic to a fine paste. 2. Add yogurt to this mix. 3. Marinate chicken drumsticks with the above mix, salt and leave it for an hour. 4. In a non-stick pan, heat oil add cloves, cinnamon and let onions fry until brown. 5. Add the marinated chicken and turmeric to the onions and fry them until done. 6. Garnish with cilantro.
INGREDIENTS :- Puffed rice - 5 cups Gram dal/hurigadale - 1/4 cup Peanut - 1/2 cup Red chili powder - 1/2 tsp Turmeric powder - 1/4 tsp A pinch of hing/ asafotide Curry leaves - 7 Salt to taste Oil - 2 tbsp Garlic - 1 clove Red chillies - 2
METHOD :-
1. Heat 1 tbsp oil and fry hurigadale/ gram dal and peanuts separately and set aside. 2. Add another tbsp of oil to the same pan and reduce heat to medium-low. 3. Fry red chillies, curry leaves and garlic until garlic turns brown. 4. Add hing, turmeric powder, red chilli powder and salt. Add puffed rice and mix thoroughly. 5. Add the roasted peanuts, gram dal and reduce the heat to sim. Keep mixing for 2-3 minutes. 6. Let it cool down and store it in a air tight container.
INGREDIENTS :- Powdered almond - 1 cup Powdered kaju - 1 cup Sugar - 1/2 cup + 2 tbsp Elaichi/Cardamom powder - 1/8 tsp Ghee - 1/4 tsp A pinch of saffron Water - 3/4 cup
METHOD :- 1. Powder kaju and badam separately in a blender with 2 tsp sugar. 2. Heat water in a pan and add sugar. Stir well and let the sugar syrup reach one string consistency. Meanwhile, powder saffron strands and add to the syrup. 3. When the syrup has attained the required consistency, add the powdered badam and kaju, and mix well. 4. Keep stirring until the paste forms a dough-like mixture and does not stick to the pan. 5. Add elaichi powder, mix well and turn off heat. 6. Transfer the mixture onto a greased tray, spread and cut into pieces.
