Ingredients:

Chicken drumsticks -6
Onion thinly sliced -1 
Tomato  diced-1/2
Ginger garlic paste-2 tbsp
Chili powder -1tsp
Pepper powder-1/2 tsp
Coriander powder- 1tsp
Green chillies -4

Method:

  • Cook the chicken with little  water and 1/2 tsp of ginger garlic paste and a pinch turmeric powder for 10 minutes in a pot with the lid on
  • Heat oil in a pan and then add onions, green chillies 
  • Saute till the onions turn light brown after which add the tomato 
  • Add ginger garlic paste, and the curry powder
  • Pour the broth from the cooked chicken into the pan
  • Once the mixture comes to a boil add the chicken 
  • Cook well till the gravy is nice and dry
  • Add coriander leaves to garnish


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Ingredients:

Rava (Sooji) -1 cup
Sugar- 1 cup
Freshly made Pineapple Juice - 2 cups
Pineapple (cut into small peices) -2 cups
Pineapple Essence - 1/2 tsp
Ghee
Cashew nuts and raisins
Cardamom powder-1/4 tsp
Yellow food colour

Method:

  • Fry the Rava (Sooji) in a pan for 3 minutes and cool it
  • Add pineapple juice to a large pan, add the food colour
  • When the juice comes to a boil lower the flame, add the essence and add rava while continuously stirring Tip: do not pour all the Rava at once, it will cause lumps
  • When the Rava is cooked add the sugar,pineapple and ghee stirring continuously
  • Turn off the flame when the ghee is coated
  • Add the cashew nuts and raisans fried in ghee


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Ingredients:

Homemade Milk
Gova - 1 cup
Sugar -2 cups
Water -3 cups
Baking powder -1/2 tsp
All purpose flour - 1/4 cup

Method:
  • Make the gova using 3 Lt Whole milk till all the milk dries out which makes 1 cup of gova
  • Allow the gova to cool. Add the baking powder with the flour and mix well
  • Add the flour to the gova and knead it to a dough consistency
  • leave the dough in a container covered with a wet cloth for 2 hours
  • Make into balls and fry it in a very low flame. the jamuns should take at least 15 -20 min to turn light brown
  • Make the syrup by adding sugar and water and boil it, add the cardamom powder
  • Add the jamuns to the hot syrup, the syrup must be hot while adding the jamuns
  • cool it and serve


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Ingredients:

Basmathi Rice - 2 1/2 cups
chicken - 1 1/2 lb
Ginger Garlic paste -75 gms (for best results use homemade ginger garlic paste)
Mint - 1 bunch
Cilantro -1/2 bunch
Tomato (canned) - 150gms
Green Chillies - 6
Onions - 400 gms
Lime - 1 tbsp
Yogurt - 2tbsp
Whole garam masala
Chili powder - 2 tsp
coriander powder -1 tsp
Salt as per taste
pressure cooker - 5 Lr

For the Masala:
Onion -1 small
Tomato - 1tbsp
Green chillies - 2
Cumin seeds - tbsp
Grind the masala into a fine paste
Method:
  • Wash the chicken and marinate with curd, 1tsp chili powder and salt for 1 hour.
  • Soak the rice in water for 5 min, and stain the rice by leaving it in the strainer for 20 min
  • Heat the pressure cooker add oil, when the oil is hot add the whole garam masala
  • Add the onions and slitted green chillies and saute it till the onion is cooked well then add the ground masala.
  • Add tomatoes and cook for 5 min, then add ginger garlic paste can saute for 2 min.
  • Add chopped mint and cilantro leaves, add the marinated lamb, salt
  • Pour 1 cup of water and cook in the cooker for 5 min in medium to low flame
  • Open the pressure cooker when the pressure is released
Tip: The ratio of rice to water is 1:2, I have used 21/2 cups of rice so I need 5 cups of water. I have already added 1 cup of water to cook the chicken and the chicken gives out broth from the bones so there will be more than 1 cup of broth. Drain all the broth in a separate bowl and measure the broth Eg: if there is 2 cups of broth add 3 cups of water to make total of 5 cups
  • Pour the 5 cups of (water and broth) in the pressure cooker and wait till its boiled well
  • Add the rice to the boiling broth, lower the flame
  • Add lime, chili powder, coriander powder
  • salt as per your taste
  • close the cooker add the weight when the steam comes, and cook for 5 min or wait for 2 whistles and switch of the flame
  • leave the Briyani in the cooker for 10 min, till all the steam is released
  • pour the Briyani in a large container add 1 teaspoon of ghee and mix well and its good to go


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Ingredients:

Potato 1/2 lb
Chilie powder -1tsp
Pepper 1/8 tsp
Oil - 1-2 tbsp
Mustard 1.4 tsp
Salt

Method:

  • Peel and boil the potatoes until tender
  • Add oil in a pan add mustard when it splutters add the boiled potatoes
  • Add salt chilie powder, pepper powder and fry well


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Ingredients:

Cooked rice -2 cups
Mustard - 1/4 tsp
Onion -1 Small (lime size)
Green chillies -2
Homemade ginger garlic paste - 1 tsp
Turmeric powder -1/4 tsp

Method:

  • Pour oil in a pan and add mustard, cut Green chillies and onions and saute well
  • Add the ginger garlic paste and saute for 2 minutes and add the turmeric powder and add little water and bring it to a thick sauce consistency
  • Mix it with rice and serve


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Ingredients:
Bold
buttermilk -500ml
Toor dal - 1 tbsp
Rice -1/2 tbsp
pepper corns - 5
cumin - 1 tbsp
Frozen Coconut -1 tbsp
Green chillies -3
Okra -1/2 lb
Mustard -1/4 tsp
Turmeric powder -1/4 tsp

Method:

  • Soak the toor dal and rice in water for 30 minutes
  • Grind the cumin, pepper, green chillies and coconut into a smooth fine paste by adding water
  • Add oil in a vessel pour the cut okra and saute it for a while and add water, turmeric powder and boil until the okra is tender
  • Whisk the buttermilk with salt
  • Add the ground paste to the okra and then add the buttermilk
  • Switch off the flame when the buttermilk is come to a boil (do not over boil)


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Ingredients:

Onion -1.5 lb
Tomato -1/2 lb (or) add 100 gm of canned tomato
Dried red chillies -5 or as per your taste buds
Salt
Mustard
Urad dal
Curry leaves

Method:

  • pour oil in the pan and add the cut onions and add salt and saute until the onions are cooked well
  • Grind the red chillies in the coffee grinder or mixie & add it to the onions
  • Add the tomatoes and cook well
  • Cool the mixture and grind into a paste
  • Add oil in a pan and add mustard when it splutters add the urad dal and add it to the prepared chutney and mix well
  • It goes well with dosa, idli & uthappam


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Ingredients:

Idli Rice -3 cups
Raw rice -1 cup
Urad dal -1 cup
Fenugreek seeds 1/2 tsp
salt to taste



Method

* Soak the rice for 5 to 6 hours with fenugreek seeds and soak the urad dal for 1 to 2 hours, soak rice and urad dal separately
* First grind the rice to a fine paste by adding water occasionally
* Then add soaked urad dal and grind till fluffy, for best results use cold water
* Mix the rice batter and urad batter by adding salt
* Pour the batter in a deep container for the batter to rise and not overflow
* Store it in a warm dry place, you can also keep it in the oven
* Leave the batter for 12 hours or till till the batter is risen




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Ingredients:

Beans -1lb
Chilie powder -1tsp
Coriander powder -1tsp
Salt to taste
Mustard
Urad dal
Oil

Method:

  • Steam the beans in a microwave vegetable steamer 'or' place the beans in a microwave safe dish and add little water and cook in the microwave until tender
  • Pout oil in a pan add mustard and urad dal. add the beans and add salt and cook for 2-3 minutes
  • add the curry powder and add little oil and mix it well until the beans is coated with oil and curry powder


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Ingredients:

Butter - 115 gm
Caster sugar -50 gm
Brown sugar -110 gm
Egg -1
Vanilla essence 1/2tsp
All purpose flour -170 gm
Baking soda -1/2 tsp
Salt 1/8tsp
Chocolate chips 170 gm

Method:

  • Preheat the oven to 350F, grease 2 large Baking sheets
  • With an electric mixer, cream the butter and two sugars together until light and fluffy
  • In another bowl mix the egg and vanilla the gradually beat into the butter mixture
  • Sift the flour, baking soda and salt and stir
  • Add the chocolate chips and mix to combine well
  • Place heaped teaspoonfuls pf the dough 2 in apart on the prepared sheets
  • Bake until lightly coloured, 10-12 minutes
  • Transfer to a rack to cool


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Ingredients:

All purpose flour - 200gm
Baking Powder -21/4 tsp
Salt 1/2 tsp
Cinnamon-1/4 tsp (optional)
Wheat Germ -4 tbsp
Butter ( at room temperature) - 75gm
Caster sugar - 115gm
Walnuts - 1 cup
Ripe Bananas -3 (2 mashed and one cut into small pieces)
Eggs - 2

Method:

  • Preheat the oven to 350 F. Grease and flour an 8.5 x 4.5 in Loaf Tin
  • Sift the flour, Baking Powder,Salt and Cinnamon(if using) into a bowl and stir in the wheat germ
  • In another bowl combine the Butter, sugar and blend it together using a hand mixer until light and fluffy add eggs and beat until combined
  • Add the mashed Bananas and walnuts & mix well
  • Add the dry ingredients and blend (fold) quickly and evenly
  • Pour the mixture in the loaf tin and bake for 50-60 min or until a wooden skewer inserted in the center comes out clean
  • Cool the pan for 5 minutes and the turn on to a wire rack and cool completely


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Ingredients

Cake
All-purpose flour -2 cups
Caster Sugar -1.5 cups
Baking Powder -2.5 tsp
Pinch of salt
Butter-3/4 cup
Milk-3/4 cup
Vanilla essence - 1.5 tsp
Large Eggs -3

Frosting

Butter (softened) - 1 stick
Vanilla Extract -1tsp
Milk -2tbsp
Lime Extract - 1 tsp
Confectioners sugar (sifted) - 3 cups

Method:

  • Preheat the oven to 350 F
  • Combine together the Dry Ingredients ( flour, salt, Baking Powder)
  • Using an Electric Mixer using whisk attachment , mix in the Butter, caster sugar, Vanilla Extract
  • best the eggs until fluffy
  • mix in the eggs to the butter mixture and add milk, and whisk together until creamy
  • Add the dry ingredients little by little to the wet mixture and fold the mixture until the flour is fully mixed
  • place Paper liners in the muffin pan, spoon the batter to the muffin cups and bake it for 20 -25 min until the wooden skewer comes out clean
  • Cool it
  • For the Frosting beat the butter, sugar, vanilla and lime until smooth and creamy add milk for a creamy consistency
  • Add the frosting on the cake


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Ingredients:

Heavy cream - 2 cups
Sugar -1/3 cup
Vanilla Bean -1 or vanilla essence -1 tsp
Egg yolk - 4

Method

  • Preheat oven to 350 F
  • Heat the cream in medium low by adding vanilla bean (or) vanilla extract (the cream should not be hot)
  • Mix (blanch) the egg yolk and sugar using a whisk until the sugar is dissolved
  • strain the warm cream
  • Add small amount cream to the yolk continuously stirring to prevent curdling, and add all the creme
  • Pour the Custard in the ramekins, mean time boil water
  • place the ramekins in water bath. use the oven safe rectangular dish, and pour the boiled water till its halfway covered the ramekins
  • Place it in the oven for 30-35 min till it becomes a jelly consistency, it should not wiggle too much
  • Place the ramekins in the refrigerator for 6 hours
  • When you are ready to serve add sugar on the custard and tap it to remove extra sugar, and caramelise it using a blow torch
  • Cool it for five min, and then serve


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Ingredients:

Minced Chicken - 1lb
Green Chillies - 2
Ginger Garlic paste -2tsp
cinnamon & clove
Onion -1
Tomato - 1 small
Oil
chili Powder -1tsp
Coriander Powder -1tsp
Cumin Powder - 1tsp

Method

  • Pour oil in the Pressure Cooker, add the whole garam masala, green chillies & onion and cook well
  • Add Chopped Tomato and cook for a while and then add the ginger garlic paste and saute the mixture and add all the curry powder and salt
  • Pour in the minced Chicken and add little water and keep it in low flam (make sure that the mixture is not dry ) add chopped cilantro & close the pressure cooker and wait for 2-3 whistles
  • Open the cooker and cook the mixture if you need it dry


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Ingredients:

Spinach chopped- 1 cup
Ricotta cheese - 1/4 cup
Shredded Mozzarella cheese - as required
Rotini Pasta -1 cup
Milk -2 tbsp
Mashed can tomato - 1/2 cup
Jalapenos - 1-2
Onion -1(small)
Pepper -1/2 tsp
Olive oil - 1tbsp


Method:

* Preheat the Oven to 350 F
Boil the Rotini as per instructions from the box
* Mix the Spinach, Ricotta cheese, milk and Salt together till the mixture is smooth and creamy ( The consistency should neither be thin nor too thick)
* Add oil, chopped Onions and Jalapenos in a pan an saute it for 5 min
* Add the tomatoes and saute till its fully cooked, add pepper to the tomatoes
* Turn off the flame
* Mix in the boiled pasta and Spinach Ricotta Cheese which was prepared
Pour the contents to a rectangular glass Pyrex baking dish
* Spread Mozzarella cheese and cut jalapenos
* Bake for 15 -20 min till the cheese is melted and the corners starts to slightly brown


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Ingredients:

Carrot - 500 gm (finely grated)
Milk - 1000 ml
Sugar - 150-200 gm (or) to taste
Cashew nut - 1 tbsp
Raisins - 1 tsp
Cardamom powder - 1 tsp Tip: cardamom can be powdered fine in the coffee grinder or mixie by adding 1 teaspoon of sugar
Ghee - 1/2 cup

Method:
  • Add ghee in a deep non stick vessel, once the ghee is hot add the shredded carrots and saute it till they lose the raw smell
  • Add the milk and stir continuously till the excess water in the milk is evaporated and the mixture becomes thick
  • Now add sugar and stir till the sugar melts, add ghee and cook on low flame stirring continuously
  • Add cardamom powder and cook till the ghee oozes out
  • fry the cashew nuts and golden raisins in ghee and add to the halwa



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Ingredients:
Shrimp - 1lb
Onions -1/2 lb
Green chilies - 5
Ginger Garlic Paste - 1 tbsp
chilie powder - as per taste
Cilantro (chopped) - 1/2 cup
Coriander powder - 1tsp
Cumin powder - 1tsp
Turmeric powder - 1/4 tsp
cloves and Cinnamon - add 4 cloves and a inch of cinnamon
(or)
( I prefer grinding both in the coffee grinder this gives more flavour) - 1/4 tsp
salt as per taste

Method:
  • Clean and devein the shrimp and marinate with turmeric powder
  • Add oil and add the whole cloves and cinnamon if you are using powered cloves and cinnamon add it after you add the onions (don't add both)
  • thinly slice the onions Tip: to prevent your eyes from burning, keep the onions in the freezer for 15 min
  • Add onions, green chilies and saute it with salt, the onions should cook very well, they should caramelise
  • lower the flame and add ginger garlic paste and saute for 2 min, add the cilantro, add the chilie, cumin and coriander powder and saute for 1 min in low flame
  • Add the shrimp, cover it and cook for 2 min, add water if the shrimp is dry and mix well
  • Remove the cover increase the flame and saute till the oil oozes out, or cook for 3 min
  • Do not over cook, cos the shrimp will turn rubbery




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Serving Size : 5

Ingredients:

Idli rice - 1 cup 
Toor Dal - 3/4 cup 
Urad Dal - 1/4 cup 
Bengal gram Dal - handful 
Garlic - 5 cloves 
Dried red chillies - min 6 max 10  
Asafoetida - 1 pinch 

Method: 
  •  Soak the Rice seperately and the Dal (toor + urad + bengal gram) together for approximately 8 hours  or overnight in water.
  • Grind the red chillies, asafoetida and garlic in the wet grinder and then add the rice and grind it to a fine consistency
  •  Add the soaked Dal and grind it to a very coarse paste. tip:Grind it for minimum 15 seconds
  • The batter consistency should neither be thin nor too thick. The batter should be easy to spread on the pan
  • Heat(test the desired heat by splashing some water, if the water sizzles then we are good to go) the non-stick pan and gently spread the batter starting from the center in a circular motion then add  little oil on the pongalalm
  • Wait for the lower half to cook till it has a  crust and comes off the pan easily.  Flip the pongalam to cook the other side till it gets crisp , and serve hot


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Ingredients:

Basmathi Rice - 2 1/2 cups
lamb - 1 1/2 lb ( I prefer the shoulder part)
Ginger Garlic paste -75 g (for best results use homemade ginger garlic paste)
Mint - 1 bunch
Cilantro -1/2 bunch
Tomato (canned) - 150g
Green Chillies - 6
Onions - 400g
Lime - 1 tbsp
Yogurt - 2tbsp
Whole garam masala
Chili powder - 2 tsp
coriander powder -1 tsp
Salt as per taste
pressure cooker - 5 Lr
Method:

  • Wash the lamb and marinate with curd, 1tsp chili powder and salt for 1 hour.

  • Soak the rice in water for 5 min, and stain the rice by leaving it in the strainer for 20 min

  • Heat the pressure cooker add oil, when the oil is hot add the whole garam masala

  • Add the onions and slitted green chillies and saute it till the onion is cooked well.

  • Add tomatoes and cook for 5 min, then add ginger garlic paste can saute for 2 min.

  • Add chopped mint and cilantro leaves, add the marinated lamb, salt

  • Pour 1 cup of water and cook in the cooker for 15 -20 min in medium to low flame

  • Open the pressure cooker when the pressure is released
Tip: The ratio of rice to water is 1:2, I have used 21/2 cups of rice so I need 5 cups of water. I have already added 1 cup of water to cook the lamb and the lamb gives out broth from the bones so there will be more than 1 cup of broth. Drain all the broth in a separate bowl and measure the broth Eg: if there is 2 cups of broth add 3 cups of water to make total of 5 cups



  • Pour the 5 cups of (water and broth) in the pressure cooker and wait till its boiled well

  • Add the rice to the boiling broth, lower the flame

  • Add lime, chili powder, coriander powder

  • salt as per your taste

  • close the cooker add the weight when the steam comes, and cook for 5 min or wait for 2 whistles and switch of the flame

  • leave the Briyani in the cooker for 10 min, till all the steam is released

  • pour the Briyani in a large container add 1 teaspoon of ghee and mix well and its good to go







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