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.