Saturday, October 11, 2014

MUTTON KOORMA , HOME MADE PAV , & ONION SALAD FOR DINNER....





Mutton korma....recipe

make korma powder masala...just heat on low flame.. 2tabsp.dhania seeds, 1tsp.jeera...3 green

cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper do not roast it ..then make powder n keep ready.

Make green masala ready...grind some dhania leaves..few pudina leaves..tabsp.garlic

paste..1tabsp.ginger paste.n 6 to 7 green chillies.grind it without water.

Chop finely 4 medium onions .hop finely1 big tomato .in pressure cooker take 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper...

then add chopped onions..fry till slight brown. .Add green masala paste.fry for some time..then add mutton ..fry for few minutes.add korma powder as much as you like.. .stir again.

add tomato pieces then add salt as per taste..fry for few minutes..add water n cook it till mutton gets well cooked.......gravy shud be thin..before serving add lemon juice n dhania leaves..

mutton korma is ready to serve with pavs.or rotis or rice.




My pav recipe..

1.Mix 1/2 cup like warm water & 2tsp.sugar .add 2 and 1/4 tsp.active dry yeast in it.mix & keep it in a

big bowl for 15 to 20 minutes.so it will rise n there shud be froth on the surface.if froth doesn't come

then you have to discard tht and take new one.(dry yeast shud be good.)then take 1 and 1/4 cup warm

milk.add 3 tabsp melted butter in it.mix it add 1/2 tsp salt n mix it.then add yeast froth in it mix it.then 

add 3 and 1/4 cup of plain flour..add 1 cup at a time and mix it.after adding 3 cups flour make a dough 

.it will be soft.sticky .b.go on kneading it on the flat surface sprinkling some plain flour. it shud be 

kneaded with palm more than 10 minutes.then keep it in a big vessel covering with cling film.air shud 

not go inside. Keep it for 1 to 2 hours till it becomes
double ..then remove it and punch it n knead it again properly.then make round balls n keep it on a 

micro dish.leaving 1/2 inch space in between.keep it like tht for 01hour so tht balls again will rise.then 

brush it with milk on the top.then bake it in microwave or in oven on 180 degrees cent.for 30 minutes 

on convention bake .keep watching as temperature differs in all ovens.bake it till top crust get light 

brown colour.give 3 to 5 minutes standing time.then remove..you will see all pavs willl be stuck to each other. 

you can separate them easily.pass r ready to eat..serve it with any curries or you can make pav bhaji or vada pav. it is very yummy with butter as well.theae pavs r very soft n spongy..

MUTTON KORMA




Mutton Korma...

Ingredients....

1.Mutton- 750 Gms to 1Kg.

2..Garam Masala to make powder.- 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper .

3. 1 tabsp.garlic paste..1 tabsp.ginger paste.

4. 6 to 7 green chillies.

5. 4 medium onions.

6. 1 big tomato.

7. 4 to 5 tabsp of oil.

8. Whole Garam Masala..- 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper.


Preparation...

1. Make korma powder masala...just heat on low flame.. 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper .do not roast it ..then make powder n keep ready.

2. Make green masala ready...grind some dhania leaves..few pudina leaves..tabsp.garlic paste..1tabsp.ginger paste.n 6 to 7 green chillies.grind it without water.

3 .Chop finely 4 medium onions .Chop finely1 big tomato .

4.In pressure cooker take 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper...

5.Then add chopped onions..fry till slight brown. .Add green masala paste.fry for some time..then add mutton ..fry for few minutes.add korma powder as much as you like.. .stir again.add tomato pieces then

6.Add salt as per taste..fry for few minutes..add water n cook it till mutton gets well cooked.......gravy shud be thin..before serving add lemon juice n dhania leaves...mutton korma is ready to serve with pavs.or rotis or rice.

Sabudana Dosa with Coconut Chutney....thanks to my Friend Jayashri Baleri for yummy recipe.


Sabudana Dosa recipe..thanks to my Friend Jayashri Baleri for yummy recipe.

Ingredients...

1. Sabudana- 1Cup
2.Rawa-1Cup
3.Green Chillies- 2-3
4. Dhania Leaves-1Handfull.
5. Jeera-1/4 tsp.
6. Salt-As per taste.
7.Sugar- As per Taste.


Preparation...

1.Soak 1cup sabudana for 3 to 4 hours.( I washed tiny small sabudana .removed all water n kept only for 10 minutes.) 

2.Then add 1 cup of rava in it.add chopped finely green chillies, dhania leaves, salt, sugar as per taste.I have added 1/4 tsp jeera.
3.Then make batter with adding some water.batter shud be like uttapas batter.then spread this batter on tava n make dosas.fry this dosa from both sides to make it slight crispy..serve with coconut chutney.

MY LUNCH THALI....Sprouted Moong Curry , Akhkhi Gavar , Moong skin (saal )Saar , kakdi Kocholi , Fried Phodis (crispies)....& Rice...




moong saar recipe...

In a big vessel take sprouted green moong &lots of water...keep it for boiling..when water starts

boiling..moong skins will start gathering on top..tht time remove skins & keep it..If with skins there r

some moong with it..No problem.you can use it with skins ...then 1ce moong is cooked remove water

from that.grind all skins..1 tabsp of fresh scrapped coconut..1 or 2 green chillies n half tsp of jeera.n

small piece of tamarind.make fine paste.add it in boiled moong water.add salt..small piece of gud.give a

nice boil.then add tadka with ghee..rai..currypatta..red whole chilli n hing..add in saar. Garnish with

some dhania leaves..n serve..





Moong curry recipe..... .

boil sprouted moong in water..remove skins..then add some salt in it..cook it till soft.grind grated fresh 

coconut..n roasted 10 to 12 methi seeds fried in 1/4tsp of oil.2-3 red whole chillies..Small piece of 

tamarind.n haldi.then add this fine paste in cooked moong.give it a nice boil.then add tadka of oil 

..rai..curry patta n hing..


Akkhi Gavar...Recipe..


Make long pieces of 250gms of Gavar.Take 2tabsp of oil in a pan or kadhai..after heating add 1/4tsp 

mustard seeds,1/4tsp ajwain, when mustard seeds start spluttering add 1/4tsp hing powder,1/4tsp haldi 

powder,1/2tsp freshly crushed black pepper ,and 1/2tsp red chilli powder.then add Gavar pieces in 

it..saute for few minutes. add little gud,and salt as per taste..add some water to cook.cover it..and cook 

Gavar till soft.Akkhi Gavar is ready to serve with chapatis or rice.

EID MUBAARAK TO ALL MY FRIENDS....Enjoyed Mutton Biryani , Sheer Khurma , Raita & Papad...





Sheer Khurma recipe.....

Roast very thin very vermicelli in some ghee on low flame..then boil milk till it becomes little thick. 

soak some dry fruits like almonds, pista in warm water..then remove almond skins.n make long pieces. 

chop some cashewnuts.fry cashew pieces n raisins in some ghee n keep ready..you can fry almond n 

pista pieces also if you like,, but i like to keep its natural colour so i soak it in water. then add roasted 

vermicelli ,dryfruits n raisins in milk..keep stirring.. i add some masala milk powder in it..add sugar as 

per taste. add elaichi powder.n saffron in it.. boil it till this kheer becomes little thick..Garnish with 

chopped pistas n almonds.this Sheer Khurma is little thicker than our usual kheer..


MUTTON BIRYANI RECIPE...

This home made mutton biryani is for 4 to 5 persons..

Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes.

then marinate 3/4 kg mutton pieces and 1 potato cut inro big pieces with little salt ..,little chilli powder,

2-3tabsp shaan masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2

handfulls, 1hand full pudina leaves. Add

this in mutton,add atleast 1cup dahi. Marinate mutton at least for 20 minutes or more.

Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil

it..add rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully
becomes long & when pressed it should be raw from inside..then strain it & keep aside.

Fry long cut 3 onions in more oil till properly brown and keep aside.

Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till

soft. Add shaan 2 tabsp.biryani masala or 1tsp Garam Masala.

Then add mutton and mix it well. Add very little water. Cook till 4 whistles.then keep it on slow simmer
for 10 minutes, if the gravy is thin then keep on gas for some time. till gravy becomes less & thick.

Then brush the corning ware pot with ghee. Spread a layer of mutton curry first then a layer of rice

then sprinkle dhania leaves, pudina leaves, little ginger thinly long cut, fried onions. Then repeat the

above layers step.

Top layer should be rice with dhania leaves, pudina leaves, fried onions, ginger cut & little kesar mixed

in 3-4 tabsp milk.

Cover the pot with tight lid and keep it on very low flame or in microwave for 10 minutes.

Biryani is ready to served.

Today's Fish Thali....Tirfalachi Tambli , Palak Talasani , Pomfret Curry , Fry Fish , & Rice....


Tirphal Tambli Recipe...

Fry 4-5 fresh tirphal, 2 green chillies pieces, in 1/2 tsp ghee & add at least 2 pinches hing powder.then

keep it down from flame.,then grind this above fried things with 1 cup grated coconut & some 

water.make a fine paste.add salt &1 kokum &again grind it only for 5 seconds.you can add water if it 

is very thick..this tambli tastes very yummy with fish fry n rice.


Palak Talasani Recipe...

chop palak finely.. make tadka in a pan with oil..add rai,,udid dal, jeera, 3-4 garlic, 1red chilli,2green

chillies, currypatta, & haldi..add palak in it.. add some salt , pinch of sugar(OPTIONAL)..keep lid for 2 
minutes..palak talasani is ready to serve..do not add water in it..



Fry Fish Recipe...

I have applied haldi..salt..red chilli powder..& dhania leaves..green chilli &garlic paste(without 

water)..Then rolled in to the mixture of rawa n rice powder then shallow fried..

Saturday, June 14, 2014

MY MUTTON BIRYANI THALI....Mutton Biryani , Cucumber -Onion Raita , Mango Rava Sheera (Halwa)..& Papad fry



MUTTON BIRYANI RECIPE...

This home made mutton biryani is for 4 to 5 persons..

Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes.

then marinate 3/4 kg mutton pieces and 1 potato cut inro big pieces with little salt ..,little chilli powder, 

2-3tabsp shaan masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 

handfulls, 1hand full pudina leaves. Add

this in mutton,add atleast 1cup dahi. Marinate mutton at least for 20 minutes or more.

Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil 

it..add rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully 
becomes long & when pressed it should be raw from inside..then strain it & keep aside.

Fry long cut 3 onions in more oil till properly brown and keep aside.

Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till 

soft. Add shaan 2 tabsp.biryani masala or 1tsp Garam Masala.

Then add mutton and mix it well. Add very little water. Cook till 4 whistles.then keep it on slow simmer 
for 10 minutes, if the gravy is thin then keep on gas for some time. till gravy becomes less & thick.

Then brush the corning ware pot with ghee. Spread a layer of mutton curry first then a layer of rice 

then sprinkle dhania leaves, pudina leaves, little ginger thinly long cut, fried onions. Then repeat the 

above layers step.

Top layer should be rice with dhania leaves, pudina leaves, fried onions, ginger cut & little kesar mixed 

in 3-4 tabsp milk.

Cover the pot with tight lid and keep it on very low flame or in microwave for 10 minutes.

Biryani is ready to serve.

Friday, June 13, 2014

MY LUNCH THALI....Bangda (Mackeral) Red Curry , Whole Masoor Amti , Pomfret Fish Ghashi (Curry) , Carrot Koshimbir(Salad) , Potato Bhajiya ,& Rice.... — in Dubai.




Pomfret ghashi..


clean pomfret pieces. apply some salt, &;haldi..grind grated fresh coconut, red whole chillies, dhania seeds, tamarind(chinch) & haldi. make a fine paste. boil the ground masala adding some water.add 1finely chopped onion, 1 green chilli, some ginger finely chopped, while boiling masala. add some salt. then add fish pieces in it.lastly add some coconut milk.(i have added instant coconut milk powder mixed in water). & finally add tadka of coconut oil with 1 finely chopped onion .(fry onion till light brown )..fish ghashi is ready to serve


Whole Masoor Amati.......Recipe..

Pressure cook whole masoor with some onion & water..then take some oil..make tadka of rai,jeera, chopped garlic,haldi,chilli powder ,goda masala or garam masala,or amti masala..then fry finely chopped onins,chopped tomatoes,green chillies..add masoor,salt,kokum,little gud..stir it nicely..boil it till it gets well mixed..then add some coconut milk..make thick as per taste..garnish with dhania leaves..and serve ...


Bangda red curry...


1. Clean fish thoroughly and apply salt and turmeric and keep aside.
2. take 1/4 tsp oil in a pan and roast red chillies slightly.
3. grind red chillies, soaked tamarind ,few dhania seeds, 5-6 methi seeds,2 cloves, small dalchini piece, few mustard seeds, 2 garlic cloves,with water. make a fine paste.
4. fry the finely chopped onions in coconut oil (or any oil)till it turns soft &&slight brown.,add the ground chilly paste,salt and stir till oil seperates, then add fish in it..do not stir for some time. after some time change the fish sides.. fry for sometime. then add some water and simmer for 4-5 mins.make it dry.
5. serve with rice or chapati..

ARABIC VEGETABLE RICE & BOONDI RAITA....



MY LUNCH THALI....Cauliflower Dal Ambat , Beetroot Raita , String Beans (Alsanda) Talasani , Suran ( Yam ) Koot (Pickle) , ...& Rice


CauliFlower Ambat Recipe....

Boil big10 to 15 pieces of cauliflower pieces with some salt and water. Cook1cup Toor Dal in pressure cooker till very soft. then mash it.add cauliflower pieces in it.fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.grind together fresh 1 cup grated coconut,small piece of chich, 1/tsp haldi,and fried methi & red chillies in to a fine paste. add this ground masala in dal and cauliflower pieces mixture.add salt as per taste. , pinch sugar(optional).boil it.then make tadka of oil and add 1finely chopped onion.fry till brown and add in curry.Ambat is ready to serve.

Wednesday, June 4, 2014

EGGLESS MANGO CAKE






Eggless Mango Cake... Newly Learnt From My Dear Friend Our Asha Philar..Thanks for such a lovely,yummy cake..we all enjoyed it..


Ingredients..

Maida-1 1/4 cup,

baking powder-1 tsp,

Baking Soda-1/2 tsp,

pinch of salt.

Cashew nuts-1/2 cup,

Sugar-1/2 cup(heaped),

cardamoms (peeled) 2

Refined oil 4 tablespoons

Fresh Cream 2 tablespoons

milk 2 tablespoons

Mango pulp 1 cup

sliced Mango pieces-few



Preparation..

Sieve all the dry powders and set aside.

In Mixie jar: grind 1/2 cup cashewnut pieces to a coarse texture and remove. Same jar add 1/2 cup Sugar (heaped) and powder fine with 2 cardamoms ( peeled).

Add Mango pulp to the powdered sugar in the jar and now run the "PULSE" button briskly for a about 4 times.
Now add oil ( any cooking oil can be used) and Pulse again twice.
Finally add the Cream and pulse again to get a smooth cake batter.

Pour the batter into a mixing bowl. Fold in Maida little by little and if the batter is too thick add the 2 tablespoons of milk..and add some Mango slices in it.

Pour the contents into a greased cake-tin and bake.

Bake in Oven at 180* degrees C for 40 min.

Garnish with some Mango slices .

Wednesday, May 7, 2014

KABSA ..ARABIC CHICKEN RICE


DESCRIPTION..

Kabsa is a traditional Arabic Chicken Rice..It is very easy & quick dish.. it needs very less spices & less oil..so we can say that this dish is very healthy.. I am sure you all will love this Kabsa dish..

Ingredients..

1.Chicken- 8 to 10 big pieces.
2.Long grain Basmati Rice- 2 cups.
3.Onion-2-3
4.Garlic-7-8 big cloves.
5.Green chillies-3-4
6.Kabsa Masala or Garam masala powder-1tsp.
7.Dalchini piece,5-6 cloves, 5-6 Elaichi, Saunf-1tsp. ,Black Pepper-1tsp.
8.Tomato-1 big
9.Tomato puree-1tsp.
10.Oil-3-4 tabsp.
11.Salt-As per taste.
12.Haldi-1/2 tsp.
13.Capsicum-
14.Maggi vegetable or chicken stock cube-1/2
Preparation..

1.Remove skin of the chicken,make big pieces.chop onions into long pieces.chop garlic in to big pieces.chop green chillies.Chop Capsicums in to long pieces.

2.Wash Rice &  keep for 1/2 an hour,

3.Put chicken & 4 cups of water in  the big pot..add some haldi.& boil it..and skim froth when it appears .then add  saunf, cloves,1 small dalchini piece, whole black pepper, elaichi ,2-3 garlic chopped pieces ,1onion chopped,1/2 tomato chopped,salt,&vegetable or chicken stock cube in it. & boil the chicken for 10 minutes till is cooked.
4. keep another big kadai  on gas.. after heating add oil in it. add onion pieces,garlic pieces, 1small dalchini piece.& fry for some time.then add capsicum pieces,tomato pieces.green chilli pieces.fry it. then add rice in it add.some salt.&.fry for 3-4 minutes. then add kabsa masala powder or garam masala powder,add tomato puree.& mix it properly. finally add boiled chicken with its stock (boiled chicken water)..mix it.keep lid on it &cook the rice till done.
Kabsa Rice is ready to serve.

Monday, May 5, 2014

MY AKSHAY TRITIYA LUNCH THALI....Tendli-Chana Upkari , Cauli Flower, Potato,Carrot, Peas,French Beans mix Patal Bhaji, Magge-Drumsticks Kholombo, Devasthan Saar, Shevai-Sabudana Kheer, Poori, &...Rice..





.Tendli Chana Upkari recipe...

I ground red chillies&; grated fresh coconut roughly in a mixie without water.then boiled cooked soaked kabuli chana in a cooker. made tadka with oil,rai, hing ,currypatta &added long cut tendlis.&boiled chana. stirred for some time.added salt, &;gound coconut masala. in it.. &; kept lid &;cooked tendli till it becomes soft. if u need some water while cooking ..u can add very little water.. but make upkari fully dry.. then upkari is ready to serve.

Devasthanu Saar recipe..

roast 1tabsp dhania seeds,1/2 tabsp jeera, 6-8 methi seeds, 1tabsp chana dal, some curry patta, 4-5 bedgi red whole chillies, khada hing, in few drops of oil.then add 2-3 tabsp of grated fresh coconut,.then grind it with some tamarind paste.make fine paste.then chop 1 big tomato in to fine pieces.in a vessel take plenty of water.add tomato boil it .while boiling add green chilli, dhania leaves, then add ground paste.,salt,gud.& give nice boil till it becomes ready.then make ghee tadka with rain, curry patta, 1 red chilli,& hing..& add it in saar.devasthanu saar is ready to serve.



Cauli Flower, Potato,Carrot, Peas,French Beans mix Patal Bhaji....

make medium piecesof cauliflower, make long pieces of french beans, make long pieces of carrot.. u can add any vegetables which you like,keep frozen peas ready. make tadka with oil,jeera,rai, currypatta,1small piece of dalchini, 1 lavang, 4-5 black pepper,.add some haldi. then add green chillies. add vegetables.add 1 -2 kokum in it.. keep the lid. & boil it till soft. add some water to cook it.. then grind grated coconut, 1tsp of roasted dhania seeds,1/2tsp.roasted til. ,2-3 green chillies,small piece of ginger,with some water. then this masala in boiled vegetables. mix it till it gets well mixed with vegetables.


Magge-Drumsticks Kholombo..

Cook tur dal in pressure cooker till very soft. make pieces of magge,tomato ,& make long pieces of drumsticks. boil all the vegetables with some salt .then roast 1tabsp of dhania seeds,1/2tsp of jeera, 7-8 methi seeds,6-7 black pepper, 1tabsp.chana dal,1/2tsp of udid dal,5-6 curry patta, pinch haldi, hing, then add 7-8 bedgi whole red chillies. finally add fesh 2tabsp of grated fresh coconut.roast it properly in few drops of oil.make fine paste .add some imli juice in it. or grind chinch with this..mix mashed cooked tur dal, this ground masala. add water, add cooked vegetables. add some salt ,gud .boil it properly. then add some dhania leaves. make tadka with oil,rai,curry patta, red chilli, &hing. add in ready kholombo.. serve it with rice.

MY LUNCH THALI.....Cauliflower Ambat , Tendli-Cauliflower Talasani , Kulitha Saar , Hot & Sweet Tomato Lonche , Keli Phodi, & ..Rice..




CauliFlower Ambat Recipe....

Boil big10 to 15 pieces of cauliflower pieces with some salt and water. Cook1cup Toor Dal in pressure cooker till very soft. then mash it.add cauliflower pieces in it.fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.grind together fresh 1 cup grated coconut,small piece of chich, 1/tsp haldi,and fried methi & red chillies in to a fine paste. add this ground masala in dal and cauliflower pieces mixture.add salt as per taste. , pinch sugar(optional).boil it.then make tadka of oil and add 1finely chopped onion.fry till brown and add in curry.Ambat is ready to serve.


Hot & Sweet Tomato Lonche..

In a fry pan make tadka of oil, mustard seeds, methi seeds, hing, turmeric, red chilly powder.
Add the finely chopped tomatoes and green chillies.
Add salt and jaggerry and stir well.
cover with lid and cook on medium flame for appx 15 mins.
tomato lonche is ready to serve.

Kulitha Saar recipe...

This Saar is made with water of cooked kulith.I soaked kulith for 2 hours.. bt we can cook it without soaking as well. .grind 1tabsp.fresh grated coconut,1 whole red chilli, 3tabsp.cooked kulith 1/2tsp.dhania seeds,2-3 chopped garlic,small piece of imli(chinch) with water.make fine paste.. add this in boiled kulith water..add salt,little gud,1-3 green chillies.2crushed garlics.then boil it nicely for 5 minutes.make tadka of 1tabsp.ghee,5-6 crushed garlics,1whole red chilli..add it in saar..garnish with dhania leaves..saar is ready to serve

cauliflower & tendli talasani recipe.......

make cauliflower pieces. & crush whole tendi little with stone..it shud not break..then make tadka with oil, crushed garlic , whole red chilli,then add tendli..add little of red chilli powder,salt, little of jaggery or pinch sugar..mix it nicely..add some water.. keep lid cook till tendli gets cooked..then remove lid & fry it for some time till all water dries up & tendli gets some brownish colour.

Thursday, March 6, 2014

Green Peas shell Bhajiya ( crispy fry )......



Description..

These Green Peas Shell Bhajiyas is a very yummy dish with great taste from waste .My grandmother used to
make this.. In my childood whenever she used to make this we all kids used to wait to remove inner thin skin 
from vatana sali..I am sure you all will love these crispy bhajiya..


Recipe...
Remove inner thin skin of green peas shell to make bhajiyas..otherwise u wont be able to eat it....here is the 

way ...after removing peas from the shell..separate the 2 parts of shells ..then from upper end jst press it 

inside and take out (pull)thin skin out of it.tht thin skin is a waste... only remaining outer part u can use 

it..apply salt,haldi,hing,chilli powder ,rice powder,..sprinkle some water to get wet..then add rice powder 

and some besan .mix properly..and deep fry it..


In 2nd pic is I have shown how I remove inner thin skin of green peas shell..!!!

Wednesday, February 26, 2014

Chicken Biryani with Cucumber Raita ,& Buttermilk kadhi...


This home made chicken biryani is for 4 to 5 persons..

Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes.

then marinate chicken pieces and 1 potato cut in to big pieces with little salt ..,little chilli powder, 2-3tabsp shaan biryani masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 handfulls, 1 hand full pudina leaves. Add this in ,add at least 1cup dahi. Marinate chicken

atleast for 20 minutes or more.

Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil it..add

rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully becomes

long & when pressed it should be raw from inside..then strain it & keep aside.

Fry long cut 3 onions in more oil till properly brown and keep aside.
Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till

soft. Add shaan 2 tabsp.biryani masala or 1tsp Garam Masala.

Then add chicken and mix it well. Add very little water. Cook till 2 whistles.then keep it on slow

simmer for 5 minutes, if the gravy is thin then keep on gas for some time. till gravy becomes less & thick.

Then brush the corning ware pot with ghee. Spread a layer of chicken curry first then a layer of rice then

sprinkle dhania leaves, pudina leaves, little ginger thinly long cut, fried onions. Then repeat the above layers step.

Top layer should be rice with dhania leaves, pudina leaves, fried onions, ginger cut & little kesar mixed in 3-

4 tabsp milk. Cover the pot with tight lid and keep it on very low flame or in microwave for 10 minutes.

Biryani is ready to serve.

Monday, February 24, 2014

Chettinad Tomato Chutney...


Description...

I saw Asha Sunil's Chettinad Tomato Chutney post and was so inspired that I made it immediately..it was so yummy..thanks Asha for such a lovely recipe..

Ingredients...

1.Tomatoes- 2 big size.chopped.

2.Onions-1 ..Finely chopped

3.Chana Dal- 1and 1/2tabsp.(Bengal Gram)

4.Dry Bedgi Red Chillies- 2-3.

5.Green Chillies-1 chopped.

6.Ginger-1/2 inch Grated.

7.Instant Coconut Powder-1tsp.

8.Salt-as per taste.

9.Oil=1/2tabsp.

10.For seasoning-Mustard seeds-1/2tsp., Red chilli-1, Curry Leaves-few

11.Hing (Asafoetida)- pinch.


Preparation..

1.Heat oil in a vessel. IT is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown.

2.Remove the dal, green chili and red chilies from oil and keep aside to cool.

3.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame.

4.Turn off heat and cool.
5.Grind the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste.

6.Remove it in to a serving bowl.
7.Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.

8.Chettinad Tomato Chutney is ready to serve.It tastes yummy with Idlis,Or Dosas.

TINGALAVRE - SAUNGH....


Description..

YUMMY DISH FROM MY FAVOURITE BLOG..THANKS To My Dearest Usha Bhat & Sandhya Puranik for recipe..!!!


Ingredients..

1.Tingalavre or White navy beans soaked overnight -1 cup.

2.Onions- 3

3.Red Bedgi or Kashmiri chillies- 5-6

4.Tamarind- small 1-2 pieces.

5.Corriander seeds- 1tabsp.

6.Coconut oil or any oil- 3-4 tabsp.

7.Salt -as per taste.


Preparation..

1.Pressure cook the Tingalavre seeds with 1 chopped onion.Cook Tingalavre till it gets well cooked.

2.Grind Red chillies, Coriander seeds,Tamarind,with some water .make fine paste.

3.Heat Oil in a pan. and add finely chopped 2 onions.

4.Fry it till onions get soft and little pinkish colour.

5.Add the ground fine paste.

6.Stir and fry for few seconds.

7.Add the cooked Tingalavre seeds.,add salt as per taste.add water and simmer it till it gets well mixed.

8. Tingalavre Saungh is ready to serve.

POTLI POHE...


Description..

I learnt this recipe from Shobhana Rao..this is the yummy ,quick dish for breakfast..it tastes yummy with cup of tea or coffee..


Ingredients..

1.Kurmura- 8-10 cups.

2.Onion- 2-3.

3.Garrlic-2-3

4.GreenChillies-2-3

5.Tomato-1 small.

6.Red Chilli Powder-1/4tsp.

7.Oil- 2-3 tabsp.

8.Rai,Jeera for tadka-less than 1/4 tsp.

9.Salt-as per taste.

10.Sugar - as per taste or 1/4tsp.(optional)

11. Dhania Leaves-for garnish.

12.Haldi=1/4tsp.


Preparation..

1.Wash kurmura ((charmuro) and keep in water for 2-3 minutes.then put it in strainer&wash it properly so that all sand will be removed from it.

2.In a pan take some oil, &make tadka of rai,jeera, finely chopped garlic, haldi, .add green chillies, little red chilli powder.
3.Then add finely chopped onions,fry for some time.add 1 tomato finely chopped,fry it.
4.Add salt, little sugar(optional),then add washed kurmura in it..mix it..
5.Potli pohe is ready to serve..
6.Garnish it with some finely chopped Dhania leaves .
7Serve it with hot tea or coffee..

Alwathi With Corn Cobs & Groundnuts With Colcassia Leaves (Alu Leaves) or Palak


Description...

Alwathi with corn cobs & groundnuts ..i was inspired by Jayashri Baleri, Sandhya Puranik,'s post & recently with Shilpa Sunil Rao's post with Palak instead of Alu leaves.

Ingredients..

1.colcassia leaves or Palak..2 bunches (if colcassia leaves not available (you will not know the difference) chop it finely.

2.corn cobs ...2..cut in 2 inch rounds

3.Soak peanuts in water about 1/2 cup for 3-4 hrs

4. coconut finely grated...1/2
5.red chilly according to spice
6.green chilles..2-3
7.1 ginger ...1 Inch...minced finely
8.tamarind ...1 or 2 pieces.
9.oil, mustard seed and curry leaves for seasoning


Preparation..

1.Take a pressure pan add chopped leaves, corn on cob, soaked peanuts, green chilles slit, ginger, salt add a glass of water and pressure cook till corn is tender.

2.Grind coconut, red chilles and tamarind. Mix with the above and bring to a boil.

3.Temper with oil mustard and curry leaves..

4.Alwathi is ready to serve!!!!!

Tuesday, February 18, 2014

MY LUNCH THALI....Green Chavli Leaves Bhaji, Tirphalachi ( Teppal ) Tambli, Prawns Curry, Beetroot & Onion Salad, Fish Fry...& Rice



Tirphal Tambli recipe...

Fry 4-5 fresh tirphal, 2 green chillies pieces, in 1/2 tsp ghee & add at least 2 pinches hing powder.then 
keep it down from flame.,then grind this above fried things with 1 cup grated coconut & some water.make a fine paste.add salt &1 kokum &again grind it only for 5 seconds.you can add water if it is very thick..this tambli tastes very yummy with fried fish.


Chavali Leaves Bhaji recipe.

Wash chavli leaves & chop it finely with tender stems. make tadka of lots of crushed garlic, & dry whole red chillies..then add chopped chavli in it add some salt & little of sugar mix it & cover with a lid & cook only for few minutes till bhaji gets cooked.it takes abt 3to 5 minutes to cook..no need of adding water.then bhaji is ready to serve.


Fish Fry recipe..

clean Pomfret or any Fish pieces..apply salt,haldi,red chilli powder.add 2-3 kokum pieces &mix it.make rough paste of dhania leaves,green chillies,lots of garlic.do not use water.apply this masala to the fish pieces.. roll it in fine rawa & rice powder mix..shallow fry in oil..fry fish is ready to serve..


Prawns Curry..
In a pan roast 5-6 black pepper, 1 elaichi, 3 lavang,1/2 tsp jeera, 1/4 tsp saunf, Then add long sliced 2 chopped onion & fry till brown. Add 2 tsp ginger garlic paste fry and turn off gas. add 2-3 kashmiri chillies , hand full dhania leaves, haldi, little tamarind,1tsp. malwani masala grind.make fine paste. Fry masala in little oil then add prawns and boil for 4-5 minutes.. Add 1 cup coconut milk( I use instant maggi coconut powder mixed in water).Garnish with dhania leaves. prawns curry is ready to serve.