Ingredients:
Chettinadu masala:
1 grated coconut,10 gm whole red chillies,15 gm coriander seeds,15 gm ginger,15 gm garlic,5 gm cinnamon,5 gm cardamoms,5 gm cloves,3 gm star anise seeds,5 gm black pepper corns,3 gm curry leaves,2 gm turmeric powder
For the curry:
1/2 kg boiled small potatoes,1 tsp chettinadu masala,2 tbsp oil,4 chopped onions,3 chopped tomatoes,1/2 tsp ginger garlic paste,3 slit green chillies,5-6 curry leaves,1/4 tsp turmeric powder,2 tsp red chilli powder,4 tsp coriander powder,1/2 cup of water,coriander leaves
Method:
Keep boiled and peeled potatoes aside,For the chettinadu masala, gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, star anise seeds, black pepper corns, curry leaves and turmeric powder.Grind the shallow roasted spices to a fine paste. The Chettinadu masala is ready.For the main preparation, heat oil in pan. Add onions in the pan and saute them till brown. Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander leaves and salt.Pour water and cook the paste till it turns thick. Then add the boiled potatoes and the chettinadu masala. Cook for 3-4 minutes till it becomes dry.Garnish with coriander leaves and serve with boiled rice.
Saturday, December 13, 2008
Plantain/Raw Banana Curry
Ingredients:
150ml oil
5 dried red chillies
2 large raw bananas - peeled and chunked
100 gm freshly grated coconut
3 green chillies
200 ml yoghurt
15 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
chopped coriander leaves
fried coconut strips(Optional)
Method:
Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain. Grind coconut and green chillies to a fine paste add salt. Cook green chilli in oil for 5 minutes over a moderate heat.Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through. In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry. Garnish and serve with boiled rice.
150ml oil
5 dried red chillies
2 large raw bananas - peeled and chunked
100 gm freshly grated coconut
3 green chillies
200 ml yoghurt
15 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
chopped coriander leaves
fried coconut strips(Optional)
Method:
Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain. Grind coconut and green chillies to a fine paste add salt. Cook green chilli in oil for 5 minutes over a moderate heat.Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through. In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry. Garnish and serve with boiled rice.
Egg Fried Rice
Ingredients: 2 eggs
1/4 tsp salt
beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajinomoto-optional
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice
Method:
Method:
Boil the rice, let in cool in a wide plate.work 1 tbsp oil into it.Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft. Add the rice, Soya sauce, chilli sauce, vinegar and mix together continuing to stir-fry over high heat. Serve hot, garnished with the scrambled egg.
For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.
1/4 tsp salt
beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajinomoto-optional
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice
Method:
Method:
Boil the rice, let in cool in a wide plate.work 1 tbsp oil into it.Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft. Add the rice, Soya sauce, chilli sauce, vinegar and mix together continuing to stir-fry over high heat. Serve hot, garnished with the scrambled egg.
For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.
Aloo Matar Rice
Ingredients:
2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander/dhaniya powder
1 tsp powdered garam masala
Salt to taste
1 tsp turmeric
Method:
In a pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.
Variation:Rice can be cooked and then can be added in to the fried stuff.
2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander/dhaniya powder
1 tsp powdered garam masala
Salt to taste
1 tsp turmeric
Method:
In a pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.
Variation:Rice can be cooked and then can be added in to the fried stuff.
Aloo - Matar
Ingredients:
2 cups potatoes-boiled and cubed
2 cups shelled-green peas
3-4 green chillies-slit a little
For the gravy :250 gm chopped onions-ground with garlic & ginger
1 tsp peeled cloves of garlic
1 tsp chopped ginger
125 gm tomato, grated or 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp tbsp salt/to taste
1/2 tsp garam masala
1/2 tsp powdered red pepper/chilli powder
1 tbsp powdered coriander seeds/dhaniya powder
1 tbsp chopped coriander leaves, for garnish
Method:
Heat oil and add the cumin seeds,and the bay leaves.When the seeds begin to splutter, add the onion paste and saute till fat separates.Add the tomatoes or puree, turmeric, salt, garam masala, red pepper/chilli powder and the coriander powder, and stir-fry till fat separates.Add the peas, potatoes and the green chillies and saute over high heat till the vegetables look glossy. Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves.
2 cups potatoes-boiled and cubed
2 cups shelled-green peas
3-4 green chillies-slit a little
For the gravy :250 gm chopped onions-ground with garlic & ginger
1 tsp peeled cloves of garlic
1 tsp chopped ginger
125 gm tomato, grated or 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp tbsp salt/to taste
1/2 tsp garam masala
1/2 tsp powdered red pepper/chilli powder
1 tbsp powdered coriander seeds/dhaniya powder
1 tbsp chopped coriander leaves, for garnish
Method:
Heat oil and add the cumin seeds,and the bay leaves.When the seeds begin to splutter, add the onion paste and saute till fat separates.Add the tomatoes or puree, turmeric, salt, garam masala, red pepper/chilli powder and the coriander powder, and stir-fry till fat separates.Add the peas, potatoes and the green chillies and saute over high heat till the vegetables look glossy. Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves.
Vegetable Jhalfrez
Ingredients:
500 gm mixed vegetables(Cauliflower,potatoes,capsicum,peas,carrot)-cubed and steamed
2 tbsp oil
1 tsp cumin seeds
1 cup onion-thickly sliced
1 cup tomato puree
2 tsp ginger-garlic paste
1 tbsp green chillies-chopped finely
2 tsp salt or to taste
1 tsp kashmiri chilli powder or to taste
1 tsp garam masala
1tomatoes-cut into quarters
coriander leaves to garnish
Method:
Heat the oil, add cumin and when it splutters add chopped onions and saute till light brown. Mix in the tomato puree, ginger-garlic paste, green chillies, salt and chilli powder. Stir-fry till well mixed. Add vegetables and tomato quarters, and saute till tomatoes soften a bit. Add garam masala, stir-fry and serve hot, garnished with the coriander leaves.
Note:Button mushrooms can also be added.
500 gm mixed vegetables(Cauliflower,potatoes,capsicum,peas,carrot)-cubed and steamed
2 tbsp oil
1 tsp cumin seeds
1 cup onion-thickly sliced
1 cup tomato puree
2 tsp ginger-garlic paste
1 tbsp green chillies-chopped finely
2 tsp salt or to taste
1 tsp kashmiri chilli powder or to taste
1 tsp garam masala
1tomatoes-cut into quarters
coriander leaves to garnish
Method:
Heat the oil, add cumin and when it splutters add chopped onions and saute till light brown. Mix in the tomato puree, ginger-garlic paste, green chillies, salt and chilli powder. Stir-fry till well mixed. Add vegetables and tomato quarters, and saute till tomatoes soften a bit. Add garam masala, stir-fry and serve hot, garnished with the coriander leaves.
Note:Button mushrooms can also be added.
Paneer Tikka
Ingredients: paneer 1/2 kg
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.
Avial
Ingredients:
50 gm raw bananas
50 gm drumsticks
50 gm ash gourd
50 gm yam
50 gm pumpkin
50 gm beans4
500 ml yoghurt
salt to taste
1/4 tsp turmeric
Paste:200 gm coconut,25 gm green chillies,10 gm cumin seeds,50 ml coconut oil,few curry leaves
Method: Add sufficient water and grind the coconut, chillies and cumin seeds,turmeric into a fine paste.mix well.Cut all the vegetables .Heat 300 ml of water and add the vegetables. When the vegetables are 3/4th cooked add the paste and the curry leaves.Mix and bring it to a boil. When the vegetables are completely cooked,take it off the fire,then add Whipped curd,drizzle with coconut oil and serve fresh.
Note:carrots,peas,beans,cucumber can also be added.
Vegetables can be cooked in coconut milk for rich taste.
50 gm raw bananas
50 gm drumsticks
50 gm ash gourd
50 gm yam
50 gm pumpkin
50 gm beans4
500 ml yoghurt
salt to taste
1/4 tsp turmeric
Paste:200 gm coconut,25 gm green chillies,10 gm cumin seeds,50 ml coconut oil,few curry leaves
Method: Add sufficient water and grind the coconut, chillies and cumin seeds,turmeric into a fine paste.mix well.Cut all the vegetables .Heat 300 ml of water and add the vegetables. When the vegetables are 3/4th cooked add the paste and the curry leaves.Mix and bring it to a boil. When the vegetables are completely cooked,take it off the fire,then add Whipped curd,drizzle with coconut oil and serve fresh.
Note:carrots,peas,beans,cucumber can also be added.
Vegetables can be cooked in coconut milk for rich taste.
Tuesday, December 9, 2008
Hyderabadi Biryani
Ingredients:
For the Lamb:
1 pound lamb, cut into 1-inch cubes, 1 cup plain yogurt ,4 teaspoons ghee or clarified butter, 3 cloves ,3 cardamom pods, 3 cinnamon sticks ,3 green chiles, chopped 3 large onions, chopped 3 tomatoes, diced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves, 1/2 cup water, 1/2 teaspoon salt
For the Rice:2 cups basmati rice ,3 teaspoons ghee or clarified butter ,3 cloves, 3 cardamom pods 3 sticks cinnamon, 1 bay leaf ,1 teaspoon black cumin seeds, 3 1/2 cups water ,1 1/2 teaspoon salt(or according to taste) 1 pinch saffron (or yellow food coloring) ,1/4 cup milk ,1 large onion, peeled sliced and fried, for garnish 1/8 cup cashews, 1/8 cup raisins, 2 peeled and quartered hard boiled eggs
Masala 1:
1 garlic clove, 1-inch piece fresh ginger peeled,
Masala-2
2 tablespoons coriander seeds, 2 teaspoons fennel seeds, 2 teaspoons poppy seeds, 12 red chiles .
Masala-3
1/2 cup grated coconut ,3 teaspoons chopped cashew nuts ,1/2 cup plain yogurt
Method:
Take lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds .Then make a fine paste by adding the red chiles followed by the dry ground spices. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) .
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chillies and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
For the rice:Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. Preheat oven to 350 degrees F.(or a think bottomed vessel) The biryani will be layered in a dish. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
For the Lamb:
1 pound lamb, cut into 1-inch cubes, 1 cup plain yogurt ,4 teaspoons ghee or clarified butter, 3 cloves ,3 cardamom pods, 3 cinnamon sticks ,3 green chiles, chopped 3 large onions, chopped 3 tomatoes, diced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves, 1/2 cup water, 1/2 teaspoon salt
For the Rice:2 cups basmati rice ,3 teaspoons ghee or clarified butter ,3 cloves, 3 cardamom pods 3 sticks cinnamon, 1 bay leaf ,1 teaspoon black cumin seeds, 3 1/2 cups water ,1 1/2 teaspoon salt(or according to taste) 1 pinch saffron (or yellow food coloring) ,1/4 cup milk ,1 large onion, peeled sliced and fried, for garnish 1/8 cup cashews, 1/8 cup raisins, 2 peeled and quartered hard boiled eggs
Masala 1:
1 garlic clove, 1-inch piece fresh ginger peeled,
Masala-2
2 tablespoons coriander seeds, 2 teaspoons fennel seeds, 2 teaspoons poppy seeds, 12 red chiles .
Masala-3
1/2 cup grated coconut ,3 teaspoons chopped cashew nuts ,1/2 cup plain yogurt
Method:
Take lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds .Then make a fine paste by adding the red chiles followed by the dry ground spices. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) .
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chillies and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
For the rice:Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. Preheat oven to 350 degrees F.(or a think bottomed vessel) The biryani will be layered in a dish. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
Mutton Biryani-type 2
Ingredients:
Masala:3/4 cup grated unsweetened coconut, 2 teaspoons white poppy seeds, optional 10 to 12 fresh curry leaves, optional 1 to 2 teaspoons chopped fresh green ,according to taste 3 tablespoons vegetable oil ,3 tablespoons ghee, 3 cups thinly sliced onions, 1 tablespoon minced garlic, 1 tablespoon minced ginger,
Ground masala:2 teaspoons coriander, 1 teaspoon cumin ,1/2 teaspoon black pepper, 1/4 teaspoon ,1/2 teaspoons Garam Masala ,salt to taste,1/4 cup plain yogurt, 2 tablespoons fresh lime juice ,1/2 cup chopped fresh cilantro(Coriander) ,1/2 cup chopped fresh mint ,1 Kg lamb, cut into 3/4-inch cubes (about 4 cups)
Rice:3 cups basmati rice
Garnish:2 tablespoons vegetable oil ,2 tablespoons ghee ,2 cups thinly sliced onions, 1/2 cup broken cashew pieces ,1/2 cup golden raisins, 4 large hard-boiled eggs, halved
Method:
In a blender combine the coconut, poppy seeds, curry leaves, green chillies, and 1/2 cup water (or more) to make a thick paste. Set aside. Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying pan over medium-high heat. Add 3 cups onions and saute until the edges are lightly browned. Put in the garlic and ginger and continue frying about 3 minutes, until you smell the aroma and the onions are brown. Stir in the ground masala, garam masala, salt, and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime juice, cilantro, and mint. Stir over medium-high heat for 2 to 3 minutes. Now put in the lamb pieces and stir. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender. Stir occasionally. In a large bowl, wash the rice ,Drain thoroughly. Prepare the garnish by heating 2 tablespoons oil and 2 tablespoons ghee in a frying pan. Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes). Remove the onions to a plate with a slotted spoon. Fry the cashews in the remaining oil until brown. Remove the nuts with a slotted spoon and repeat with the raisins. Set aside. Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid. Bring to a boil, cover, and simmer 20 minutes on low heat. Remove from the heat. Preheat the oven to 350 degrees F(Or in a thick bottomed Vessel). Fluff the rice and spread one third of it in the bottom of a casserole and cover with a tight-fitting lid. Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture. Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice. Reserve the last third of the garnish for later. Seal the top with foil, then place the lid over the foil. Bake for 30 minutes. Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins. Place the halved boiled eggs, yolk up, around the edges of the platter. Serve immediately.
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