tag:blogger.com,1999:blog-36413522311060033702024-02-20T17:34:26.603+05:30Datthuz RasoiOne shop stop for Desi cuisine with a twist of original taste.
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3641352231106003370.post-71147577265514162312016-07-17T16:20:00.002+05:302016-07-17T16:22:24.706+05:30Shandaar Murgh Rasa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue; font-family: "verdana" , sans-serif;">This is an experimental dish inspired by Malvani cuisine. Malvan is the southernmost coastal district of Maharashtra State in India. It has its own standard cuisine which is also most popular along the Konkan region (coastal districts of Maharashtra, Goa and north west Karnataka states). This region follow a distinct way of cooking food and mostly use coconut in various forms such as dry grated, coconut milk, fried paste etc.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Being in the Konkan region, this cuisine is predominantly non-vegetarian and spicy as they use many masalas like red chillies, pepper corns and garam masala. Fish dishes dominate this cuisine and those fiery sea food curries may be too hot to handle for outsiders but definitely worth its taste. The spice level can be altered as per one's preference.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Now let's go to the recipe.....</span></div>
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<div style="color: black; font-family: "Times New Roman";">
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> 30-40 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"><b>Servings:</b> 4</span></span></span><b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> </span></b></div>
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<b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;">Preparation Time:</span></b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> 20 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;">Category:</span></b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> Main course, Non-Veg</span></div>
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Ingredients:-</div>
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=========</div>
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Chicken - 500 gms</div>
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Red Chilli powder - 2 tsp</div>
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Turmeric powder - 1/2 tsp</div>
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Coriander powder - 1 tsp</div>
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Ginger Garlic paste - 1 tbsp</div>
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Salt - to taste (including for masala)</div>
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Lime Juice (optional) - 1/2 tsps (Hung curd/yogurt can also be used to reduce the hot spicy flavor)</div>
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Cooking oil (groundnut oil for fish/mutton) - 2/3 tbsps</div>
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Finely chopped coriander leaves - 1 stick </div>
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<span style="font-size: x-small;"><i></i></span><br />
<span style="font-size: x-small;"><i></i></span></div>
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<span style="font-size: x-small;"><i>For Masala</i></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-t60oPXHDpMk/V4thxBQWINI/AAAAAAAALsk/ZUlAsi7z-AQrQEp8OvKMHoHaeiAyOuB9QCLcB/s1600/Shandaar-Murgh-Rasa.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://1.bp.blogspot.com/-t60oPXHDpMk/V4thxBQWINI/AAAAAAAALsk/ZUlAsi7z-AQrQEp8OvKMHoHaeiAyOuB9QCLcB/s400/Shandaar-Murgh-Rasa.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Shandaar Murgh Rasa</span></i></td></tr>
</tbody></table>
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<span style="font-size: x-small;"><i>-------------</i></span></div>
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<span style="font-size: x-small;"><i>Onions - 2, chopped</i></span></div>
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<span style="font-size: x-small;"><i>Tomatoes - 2, chopped</i></span></div>
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<span style="font-size: x-small;"><i>Red chillies - 4</i></span></div>
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<span style="font-size: x-small;"><i>Cinnamon (Dalchini) - 1 medium stick</i></span></div>
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<span style="font-size: x-small;"><i>Cardamom (Elaichi) - 4</i></span></div>
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<span style="font-size: x-small;"><i>Cloves (Laung) - 8-10</i></span></div>
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<span style="font-size: x-small;"><i>Peppercorns (Kali mirch) - 5</i></span></div>
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<span style="font-size: x-small;"><i>Black cumin seeds (Shahi Jeera) - 1 tsp</i></span></div>
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<span style="font-size: x-small;"><i>Fennel seeds (saunf) - 1 tsp</i></span></div>
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<span style="font-size: x-small;"><i>Star Anise (chakra phool) - 2</i></span></div>
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<span style="font-size: x-small;"><i>Grated dry coconut - 1 medium size </i></span></div>
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<span style="font-size: x-small;"><i>Sesame seeds (thill) - 2 tsp</i></span></div>
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<span style="font-size: x-small;"><i>Cashew Nuts (Kaju) - 50 gms</i></span></div>
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<span style="font-size: x-small;"><i>Cooking oil - 2 tsp</i></span></div>
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<span style="font-size: x-small;"><i>Bay leaf - 1/2</i></span></div>
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<span style="font-size: x-small;"><i>Masala preparation:-</i></span></div>
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<span style="font-size: x-small;"><i>-----------------------</i></span></div>
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<ul style="text-align: left;">
<li><i style="font-size: small;">Heat oil in a pan and add bay leaf, cinnamon, cardamom, cloves, peppercorn, red chillies, black cumin seeds, fennel seeds, start anise and roast them for 2 mins.</i></li>
<li><i style="font-size: small;">Then add the grated dry coconut, sesame seeds and roast them for another couple of mins.</i></li>
<li><i style="font-size: small;">Now add chopped onions and saute until it turns light brown, then add the chopped tomotoes and saute for a minute.</i></li>
<li><i style="font-size: small;">Turn off the stove and let it cool. When done, blend this into a thick masala paste. Little water can be added to make it into paste.</i></li>
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Preparation Method (curry):-</div>
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==================</div>
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<li>Wash chicken well and take it in a bowl. Add chilli powder, ginger garlic paste, turmeric & coriander powders, salt and lime juice. Mix them well and let this marinade at least for an hour.</li>
<li>Heat the oil in a cooking vessel and add the marinated chicken, mix well and cook for 15 mins.</li>
<li>Now add the masala paste and 2 small cups of water, mix well and let it simmer for another 20 mins or until it starts oozing out the oil (which means the chicken & masala is properly cooked).</li>
<li>Keep stirring at regular intervals to avoid masala sticking to the bottom of the vessel.</li>
<li>Add another cup of water or cook for some more time as per your required consistency of the gravy.</li>
<li>Turn off the stove and take it into a serving bowl. Garnish with finely chopped coriander, couple of red chillies and serve hot.</li>
<li>This dish goes very well with any of the Indian breads (roti, naan, kulcha), chapathi, paratha, jeera rice, bagara rice or steamed rice.</li>
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Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com1tag:blogger.com,1999:blog-3641352231106003370.post-65978780358551872252016-07-10T12:39:00.000+05:302016-07-10T12:40:19.286+05:30Palamooru Kodi Kura<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue; font-family: "verdana" , sans-serif;">Palamoor/Palamuru is the old name of the present Mahabubnagar in Telangana state. Many cherished memories of mine are associated with this place as I did my graduation from one of the colleges in Mahabubnagar town. Having spent majority of my college days there with many local friends, I have had the privilege to visit some interior villages nearby. Being a food enthusiast, I had the opportunity of trying few local dishes like Palamuru pottelu kura, nalli mamsam kura, kalchina kura etc. The one dish that stood out most was Kodi Kura that I still remember its taste. So, tried to recreate that dish with a little experiment of my own. It turned out well and my family/cousins have relished this dish. </span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Telangana cuisine was unexplored until recently. But now it is slowly gaining its popularity in and around Hyderabad (thanks to few restaurants in the city which have included some local recipes in their menu) and will eventually move to other states. If observed, Telangana cuisine will have equal amounts of chilli and masala in most of the recipes as compared to Andhra cuisine which is more of chilli based.</span><br />
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<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Here is the recipe</span> </span><br />
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<span style="background-color: #f7f7f7; color: blue; font-family: "verdana" , sans-serif; font-size: 13px; line-height: 18.2px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"> 30-40 mins S</span><b><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;">ervings:</span></b><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"> 4</span></span><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"> </span></b><br />
<b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="background-color: #f7f7f7; color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"> 15 mins </span><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;">Category:</span></b><span style="background-color: #f7f7f7; color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"> Main course, Non-Veg.</span><span style="background-color: #f7f7f7; color: blue; font-family: "verdana" , sans-serif; font-size: 13px; line-height: 18.2px;"> </span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Ingredients:</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">=========</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Chicken (bone/boneless) - 500 gms</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Onion sliced - 1</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Green Chillies - 5</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F1nbB7kZjSA/V4HzFNmOO5I/AAAAAAAALoI/OaeuLVEwScMlGVWAqE443RTD0VDMhQJFQCLcB/s1600/Palamuru_Kodi_Kura.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://1.bp.blogspot.com/-F1nbB7kZjSA/V4HzFNmOO5I/AAAAAAAALoI/OaeuLVEwScMlGVWAqE443RTD0VDMhQJFQCLcB/s400/Palamuru_Kodi_Kura.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Palamooru Kodi Kura</span></i></td></tr>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Red chillies - 5</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Mint leaves - 1 stick</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Coriander - 1 stick</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Garlic - 5 cloves</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Ginger - about an 1/2 inch cube nicely diced</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Star anise seeds - 5 or 6</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Fennel seeds - 1/2 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Coriander seeds - 1 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Fenugreek seeds - 1/4 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Cinnamon - 1 small stick</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Turmeric - 1/2 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Salt to taste</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Lemon juice - 2 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Garam Masala - 1 tsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Cooking oil - 4 tbsp</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Cloves - 4/5</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Bay leaf - 1</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Preparation Method:</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">=============</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Heat a pan and dry roast cumin, fennel, coriander, fenugreek, garlic, ginger, green & red chillies, star anise, cinnamon etc. When they start to pop, add sliced onions, chopped mint & coriander leaves and dry roast for about another 10 mins on low heat.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Take these out and when cold blend all these into a thick paste and keep aside.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">In a bowl, take the chicken pieces and add half of this paste, turmeric powder, 1 tsp lemon juice. Mix well and let it marinade for 1 hr. (Adding chilli powder is optional. In case you wish to, add no more than 1 tsp as we already have green & red chillies and garam masala)</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Heat the oil in a kadai/cooking vessel. Add cloves, bay leaf and after few seconds add the marinated chicken to it. Mix well and close the vessel with a lid. Cook for 20 mins on high heat (stirring at regular intervals to avoid the paste sticking at the bottom of the vessel).</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Add the remaining paste and lemon juice, salt, 1 cup of water and mix well. Cook until the dish starts to ooze out the oil and the gravy thickens.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Now add garam masala, stir it well and turn off the stove/heat.</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Take the dish into a serving bowl. Garnish with sliced onion rings & fried green chillies and serve hot. This dish goes well with jawar roti, tandoori roti, naan, chapathi, steam rice and Bagara Rice too.</span></span></li>
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</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-46688499648963798602015-09-02T18:18:00.001+05:302015-09-02T18:18:56.292+05:30Pindi Chana Masala - Dhaba Style<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue; font-family: Verdana, sans-serif;">Pindi Chana or Chana masala is a very popular Punjabi dish in India. Pind in punjabi native language is often referred to as native village or own land. This dish originated from Rawalpindi and hence the name. One can find this dish in almost all punjabi dhabas across India. Whole dark Bengal gram is used in preparing the authentic chana masala dish. It is often confused with chickpeas used in preparing punjabi chole masala. This is one of the fastest prepared dishes at home or dhaba as there is no chopping of onions or any other vegetables (provided you already have the bengal gram soaked over night and ready). You can always use canned chana to save time on soaking and boiling it. This dish is usually dry with chana coated with all spices. I've just tried to give it my own little twist though.</span><br />
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<span style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> 5</span></span><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b><br style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="background-color: #f7f7f7; color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> 10 mins </span><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="background-color: #f7f7f7; color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> Main course, Veg.</span><span style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"> </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;">Ingredients:</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jtSW4gsdUGQ/VebsjdQXKqI/AAAAAAAAJzs/LIMFuIn_dkU/s1600/Pindi-Chana-Masala.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://1.bp.blogspot.com/-jtSW4gsdUGQ/VebsjdQXKqI/AAAAAAAAJzs/LIMFuIn_dkU/s400/Pindi-Chana-Masala.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Pindi Chana Masala</span></i></td></tr>
</tbody></table>
<span style="color: blue; font-family: Verdana, sans-serif;">========</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Whole Bengal gram (small) - 250 gm</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Anardana/dry pomegranate seed powder - 1 tsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ginger garlic paste - 2 tbsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ajwain/Carom seeds - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Turmeric powder - 1/2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Coriander powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Punjabi chana masala powder - 2 tbsp (I usually use ready made Everest or MDH masala) </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Jeera/Cumin powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Fenugreek seed powder - 1/2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red chilly powder - 2-3 tsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Garam Masala powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Crushed dry Kasuri methi - 2 tsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Amchur/dry mango powder - 1 tsp (you can use thick tamarind essence or paste as an alternative)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Powdered sugar - 1/2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br /><span style="color: blue; font-family: Verdana, sans-serif;"></span>
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br /><span style="color: blue; font-family: Verdana, sans-serif;"></span>
<span style="color: blue; font-family: Verdana, sans-serif;">Preparation Method:</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">=============</span><br />
<br />
<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Soak the gram in water over night and drain them out in to a vessel the next morning.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">In a pressure cooker, add this soaked gram, tea bag, 1-2 bay leaves and boil it for about 2-3 whistles. Tea bag(I used green tea) give it the authentic darker color and bay leaves add to the flavor. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Once done, drain the gram out from the stock and keep aside. Keep the stock as well.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">In a small vessel, take all the spices/masala powders (in generous quantity), ginger garlic paste, powdered sugar and add 1 cup of fresh milk, 1 cup of stock. Stir it well so that this forms into a thick masala paste with no lumps.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat oil in a pan and add ajwain/carom seeds. As they start to spatter, add the masala paste.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Cook the masala paste till it releases all the oil. (This shouldn't take more than 5-7 mins on medium heat). Add boiled chana, kasuri methi and 2 small cups of the stock.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Mix well and close the vessel with a dish. Let it simmer for 15 mins. The chana will absorb all the spices and stock and is properly cooked.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Take the dish into a serving bowl and garnish it with sliced onion rings, lemon wedges, green chilli and chopped coriander.</span></li>
</ul>
<br />
<span style="color: blue; font-family: Verdana, sans-serif;">Pindi chana masala goes well with roti, chapati</span><span style="color: blue; font-family: Verdana, sans-serif;">, pulka and best with poori or bathure. Since this dish is dry, it serves as one of the best evening snacks too.</span></div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com2tag:blogger.com,1999:blog-3641352231106003370.post-36628154281479707062015-09-02T13:40:00.003+05:302015-09-02T13:40:43.205+05:30Raw Banana Kofta Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue; font-family: Verdana, sans-serif;">Raw Banana belongs to the plantain family and is often referred as Kacche Kela in India. It is most popular in South Indian states like Kerala, Tamil Nadu. They are a staple food in tropical regions of the world and are used in varied ways like steamed, fried etc. They are referred to as "potatoes of the Caribbean" since they resemble in flavor. These cannot be eaten raw unlike the regular yellow bananas and hence need some cooking (usually boiled).</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;">Lot of wonderful curries can be prepared with raw bananas and one such is 'Kofta Curry'. Now, let us see the recipe</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> 5</span></span><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b><br style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="background-color: #f7f7f7; color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="background-color: #f7f7f7; color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"> Main course, Veg.</span><span style="background-color: #f7f7f7; color: blue; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"> </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients</span>:</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WFJ4onmp6aE/VeauDBhOaQI/AAAAAAAAJzg/iIAc90M6Rhc/s1600/Raw+Banana+Kofta+Curry.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://1.bp.blogspot.com/-WFJ4onmp6aE/VeauDBhOaQI/AAAAAAAAJzg/iIAc90M6Rhc/s400/Raw+Banana+Kofta+Curry.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Raw Banana Kofta Curry</span></i></td></tr>
</tbody></table>
<span style="color: blue; font-family: Verdana, sans-serif;">===========</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Raw Bananas - 2</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Finely chopped onions - 1</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Finely chopped green chillies - 2</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Potato - 1</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Besan/chick pea flour - 1 cup</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Finely chopped garlic cloves - 4</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Kaju/Cashew nuts - 1 cup</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Tomato - 1</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Onions - 2</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cooking oil - 2 tbsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cardamom stick - 1</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cloves - 4</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Bay leaves - 1</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Turmeric powder - 1/2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Garam masala powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red chilly powder - 2 tsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Coriander powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Fennel seed powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Crushed Kasuri Methi - 2 tsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Finely chopped coriander strings - 2</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="font-size: large;">Preparation Method:</span></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">==================</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><i>Koftas</i></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><i>--------</i></span><br />
<br />
<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Boil raw bananas along with potato in a pressure cooker for 2-3 whistles.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">When done, peel off the skin and mash bananas along with potato.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">To this add finely chopped onions, green chillies, garlic, salt to taste, half cup of gram flour, 1 tsp of chilly</span><span style="color: blue; font-family: Verdana, sans-serif;"> powder, 1/2 cup crushed cashew nuts, coriander powder.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Mix all together to a thick dough. Take small quantities from this dough and make it into small/medium balls.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Roll these balls over the remaining flour and deep fry in oil until they are properly cooked.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">When done, keep these kofta balls aside.</span></li>
</ul>
<br />
<i style="color: blue; font-family: Verdana, sans-serif;">Gravy curry</i><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><i>--------------</i></span><br />
<br />
<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Cut onions and tomato</span><span style="color: blue; font-family: Verdana, sans-serif;"> into cubes. Put them into a blender along with the remaining cashew nut and blend them into a paste.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat oil in a vessel and add cardamom</span><span style="color: blue; font-family: Verdana, sans-serif;"> stick, cloves, cumin seeds and bay leave. After about 20-30 secs add the blended paste in the oil. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Mix well and cook for about 10 mins on medium heat. Then add chilly</span><span style="color: blue; font-family: Verdana, sans-serif;"> powder, turmeric, salt to taste, fennel seed powder, cup of water and mix well. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Let is simmer for another 5 mins and then add the crushed kasuri methi. Mix well and add the kofta balls to this gravy. Cook for another 10 mins on low heat.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Turn of the stove and take the dish into a serving bowl. Garnish with finely chopped coriander or fried curry leaves and green chillies. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Serve hot with any of Indian breads, pulka or roti, jeera rice etc.</span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-51518920440701711432015-05-10T16:57:00.003+05:302015-05-10T16:59:46.152+05:30Egg Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Egg roast or Mutta roast is a spicy dish native to Kerala, India, consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam or idiyappam and puttu or less often with phulkas (Indian flat bread) mostly for breakfast. The same recipe without the gravy can be consumed as side dish or as starters. </span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><b>Cooking
Time:</b></span><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"> 10 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Servings:</span></b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";">
5</span></span></span><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b><br />
<b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Preparation
Time:</span></b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";">
10 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Category:</span></b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"> Main course, Egg.</span> </span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SuPdNyLMRpA/VU9ALvXWUhI/AAAAAAAAJxM/IE6SbNV4aKk/s1600/Egg+Roast.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="357" src="https://1.bp.blogspot.com/-SuPdNyLMRpA/VU9ALvXWUhI/AAAAAAAAJxM/IE6SbNV4aKk/s400/Egg+Roast.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Egg Roast</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Ingredients:<br />=========<br />Boiled eggs - 10<br />Onions - 2 (finely diced)<br />Tomatoes - 2 (finely diced. This is optional for me. I like this dish without tomatoes)<br />Coriander leaves - 1/2 cup <br />Green Chillies - 4 (sliced)<br />Turmeric powder - 1/2 tsp<br />Red chilli powder - 2 tbsp<br />Ginger garlic paste - 2 tbsp<br />Curry leaves - 1/2 cup<br />Salt to taste<br />Mustard seeds - 1/2 tsp<br />Cumin seeds - 1/2 tsp<br />Garam Masala - 1/2 tsp (optional)<br />Cooking oil or butter - 2 tbsp</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Preparation Method:<br />==============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat oil/butter in a pan, shallow fry or roast boiled eggs in it and keep them aside.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add onions and saute them until they turn golden brown. </span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add mustard and cumin seeds, curry leaves and saute them for another couple of mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add tomatoes, ginger garlic paste and all spices. Mix well and cook until it gets caramelized into a thick sauce. </span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add roasted eggs to it and stir gently so that the sauce/masala get coated well to it.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Simmer for couple of minutes and turn of the stove.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Sprinkle garam masala and garnish with finely chopped coriander leaves.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve hot with appam/idiyappam or puttu or phulkas or as a side dish with steam rice. </span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com1tag:blogger.com,1999:blog-3641352231106003370.post-26011659273355191902015-05-10T16:14:00.003+05:302016-07-17T16:17:07.294+05:30Mamidikaya Mamsam Kura<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Mutton/lamb cooked in spices with raw mangoes makes this a unique dish which is commonly known as 'Mamidikaya Mamsam Kura (Mango Mutton curry)'. It is one of the popular mutton dishes in the Telugu states of South India.<br />One of my favorite dishes along with <a href="http://datthuzrasoi.blogspot.in/2012/06/cooking-time-40-45-mins-servings-5.html" target="_blank">Chinta Chiguru Mamsam</a>. They are just irresistible!</span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"><b>Cooking
Time:</b></span><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> 30 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> 3</span></span></span><b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> </span></b><br />
<b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;">Preparation
Time:</span></b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;">
15 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;">Category:</span></b><span style="color: #363636; font-family: "arial" , "sans-serif"; font-size: 8.5pt;"> Main course,
Non-Veg</span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><br />Ingredients:<br />========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CU2ATx1fuCU/VU82FeNxDRI/AAAAAAAAJw8/olHZX3_yrM8/s1600/Mamidikaya-Mamsam-Kura.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://1.bp.blogspot.com/-CU2ATx1fuCU/VU82FeNxDRI/AAAAAAAAJw8/olHZX3_yrM8/s400/Mamidikaya-Mamsam-Kura.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Mamidikaya Mamsam Kura</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Mutton/lamb - 250 gms (cut into small pieces)<br />Fresh raw mangoes - 2 (peel the skin and cut into medium sized pieces) <br />Onions - 1 (finely diced)<br />Coriander leaves - 1 small cup <br />Green Chillies - 4 (sliced)<br />Turmeric powder - 1/2 tsp<br />Red chilli powder - 2 tbsp<br />Ginger garlic paste - 2 tbsp<br />Salt to taste<br />Garam Masala - 1/2 tsp (optional)<br />Cooking oil - 3 tbsp</span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><br /> </span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Preparation Method:<br />==============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Wash the mutton or lamb in warm water couple of times, drain the water out and keep it aside.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Heat oil in a cooker and saute onion until they turn golden brown or get caramelized.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Add green chillies and half cup finely chopped coriander leaves and mix well. You can use coriander powder as an alternative instead of coriander leaves.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">After couple of minutes, add mutton/lamb, ginger garlic paste and turmeric powder.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Mix well, add 1 cup of water and pressure cook for 3 whistles. Turn off the stove and let the pressure settle down.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Open the lid and add chilli powder, salt to taste, mango pieces and two cups of water. </span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Now turn on the stove and cook for 10 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">When the dish starts to ooze out the oil and the sauce thickens, turn off the stove, add garam masala and take the dish into a serving bowl.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Garnish with remaining finely chopped coriander and serve hot.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">This dish goes best steam rice and can also be served with any of the Indian breads.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-75780691679245535482015-05-10T14:40:00.000+05:302015-05-18T17:33:32.033+05:30Methi Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Methi Chicken or Murgh methi is a dish prepared with chicken combined with fresh methi (fenu greek) leaves. Both chicken and methi compliment each other. The earthy aroma of the methi leaves blends well with the chicken and when cooked properly, the outcome is an out-rightly delicious curry. This is one of the popular dishes in Telangana home cuisine. An ideal dish for lunch/dinner or any get together/parties. <br />In few restaurants this dish is served under North Indian or Punjabi cuisine, where kasuri methi is used instead of fresh methi leaves. It tastes good but lacks the punch of the fresh methi leaves. There are only few restaurants that serves this dish better in Hyderabad and Ulavacharu is the best among them.</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><b> </b></span></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><b>Cooking Time:</b></span><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"> 40 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Servings:</span></b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"> 5</span></span></span><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b><br /><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Preparation Time:</span></b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"> 15 mins<span style="mso-spacerun: yes;"> </span><span style="mso-no-proof: yes;"></span></span><b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Category:</span></b><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"> Main course, Non-Veg</span></span></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #363636; font-family: "Arial","sans-serif"; font-size: 8.5pt; mso-fareast-font-family: "Times New Roman";"></span></span></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AA5i5yyMjQ8/VU8fjkbXkNI/AAAAAAAAJws/YYpgLCwHlxY/s1600/Methi+Chicken.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://1.bp.blogspot.com/-AA5i5yyMjQ8/VU8fjkbXkNI/AAAAAAAAJws/YYpgLCwHlxY/s400/Methi+Chicken.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Methi Chicken</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Ingredients:<br />========<br />Boneless Chicken breast - 250 gms (diced into medium cubes)<br />Fresh Methi leaves - About 1 medium cup (soak it in water with salt for 10-15 mins and then drain out the water)<br />Onions - 1 (finely diced)<br />Coriander leaves - 1 small cup (for garnishing and in curry)<br />Turmeric powder - 1/2 tsp<br />Red chilli powder - 2 tbsp<br />Saunf powder - 1/2 tsp<br />Ginger garlic paste - 1 tbsp<br />Salt to taste<br />Garam Masala - 1 tsp<br />Yogurt - 1 small cup<br />Vegetable or cooking oil - 2 tbsp<br /><br /><br />Preparation Method:<br />=============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Take chicken in a bowl and add ginger garlic paste, chilli powder, turmeric powder, salt, and about 1/2 cup yogurt. Mix them well and keep it aside to marinade.</span></span>
</li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat oil in a cooking vessel and saute onion until they turn golden brown or get caramelized.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add saunf powder and half cup finely chopped coriander leaves and mix well. You can use coriander powder as an alternative instead of coriander leaves.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">After couple of minutes, add the marinated chicken. Mix well and cook for about 15 mins. </span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add methi leaves to the dish, stir well and cook for another 10 mins with a closed lid.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Open the lid and add the remaining yogurt. Mix well to avoid it to form lumps. Let the dish simmer for another 10-15 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">When the dish starts to ooze out the oil and the gravy thickens, turn off the stove, add garam masala and take the dish into a serving bowl.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Garnish with remaining finely chopped coriander and serve hot. </span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">This dish goes well with any of the Indian breads, steam rice, fried/jeera rice and <a href="http://datthuzrasoi.blogspot.in/2012/06/hyderabadi-bagara-rice.html" target="_blank">Hyderabadi Bagara rice</a>.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-44470974817643353522015-05-09T11:52:00.002+05:302015-05-09T11:52:57.022+05:30Aloo Besan<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: blue;">Aalu or Alu or Aloo or Potatoes being one of the staple vegetables in India, had lot of variations and methods to prepare. Potatoes cooked in spices and then adding besan (chana/chick pea flour) to it at the end makes this dish so irresistible. It's mostly prepared in gravy style but I like it to be little dry as it goes well as a side dish and can also be served with steamed rice.</span></span></span><br />
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 45 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 15 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main Course - Non-Veg </span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Ingredients:</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6IUmcAfDg7w/VU2nIEyBKKI/AAAAAAAAJvw/g6Tg2oxxwT0/s1600/Alu-Besan.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://1.bp.blogspot.com/-6IUmcAfDg7w/VU2nIEyBKKI/AAAAAAAAJvw/g6Tg2oxxwT0/s400/Alu-Besan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Aloo Besan</i></span></td></tr>
</tbody></table>
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">========</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Potatoes/Alu - 250 gms</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Besan/Chick pea flour - 2 tbsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Vegetable/cooking oil - 2 tbsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Mustard seeds - 1 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Cumin seeds - 1 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Dry red chillies (crushed) - 2 or 3</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Curry leaves - 8 to 10</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Red chilly powder - 2 tsps</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Salt - to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Ginger garlic paste - 1 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Turmeric powder - 1/2 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Coriander powder - 1/2 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Chopped coriander leaves - 1 stem</span></span><br />
<br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Preparation Method:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">=============</span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Peel the skin of potatoes (I don't like it with skin) and chop them into regular sized cubes.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Heat oil in a kadai/vessel. Simmer the flame and add mustard, cumin, curry leaves and dry red chillies. Saute them for a minute.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Add the potatoes and stir well.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">When they are about half cooked and turn gold in color add chilly powder, turmeric, salt to taste, ginger garlic paste. Mix them well and cook for about 10 mins on medium flame.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Now add coriander power and two medium cups of water in the vessel and cook with a closed it until water comes to a boil. </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Now simmer the flame and start adding chick pear flour and keep mixing the dish to ensure flour won't form into any lumps. Cook on medium flame until the water is completely absorbed.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Keep stirring delicately until entire dish is completely cooked (on low flame) and the flour is not sticky anymore.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Turn off the stove, take the dish into a serving vessel and garnish with freshly chopped coriander leaves.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Serve hot with phulkas, chapathis, rotis, pooris or steam rice.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-10822497424160588212014-09-14T17:27:00.001+05:302014-09-14T17:46:09.499+05:30Lazeez Murgh<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Lazeez Murgh is one of the classic chicken dishes of Hyderabad. The origins of this dish goes way back during the times of Nizams. But often this dish is mistaken to that of a punjabi dish with similar name i.e. Lazeez Murgh Tikka Masala. Though some of the ingredients for both these dishes are same, the recipe is totally different. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">I got an opportunity to taste this dish in one of the Indian restaurants during my stay at the US. Just after a bite, I could make out this dish surely comes either from the kitchen's of Lucknow Nawabs or Hyderabadi Nizams. Not to my surprise, the chef was a Hyderabadi and from Old city. He was so polite and kind enough that when I asked, he shared the recipe to me without any hesitation (may be due to the 'Hyderabad' connection we both had in common). I was looking for this in all the restaurants I'd been too in Hyderabad and hardly came across the one which serves this dish baring few, one of them being 'Ohri's-Guffa' at Basheerbagh.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">This is one such dish that surely makes any dining table royal just by it's rich aroma, tangy and spicy flavors. Definitely worth in any menu. So here goes the recipe:-</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 45 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main Course - Non-Veg </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Ingredients:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">========</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Boneless Chicken - 250 gms</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Tej patta/bay leaves - 2</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fqTCiEzrUnA/VBWAjy71QUI/AAAAAAAAJlY/PtMZDCjy1Fs/s1600/Lazeez+Murgh.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-fqTCiEzrUnA/VBWAjy71QUI/AAAAAAAAJlY/PtMZDCjy1Fs/s1600/Lazeez+Murgh.jpg" height="256" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Lazeez Murgh</i></span></td></tr>
</tbody></table>
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Cloves - 4</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Crushed Cinnamon sticks - 2 </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Red chilli powder - 2 tsp</span></span><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Turmeric powder - 1/2 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Saunf powder - 1/2 tsp</span></span><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Yogurt - 1 cup</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Amchur Powder - 1 tsp</span></span><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Garam Masala powder - 1 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="color: blue;">Coriander powder - 1/2 tsp</span> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-size: small;">Onion paste - 1 cup (roast them for a couple of mins in a pan and then blend to a paste)</span><br />
Ginger garlic paste - 2 tsps<br />
Ghee - 2 Tbsps.<br />
Salt to taste<br />
Finely chopped coriander and roasted garlic cloves - for garnishing</span></span><br />
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Preparation Method:</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">=============</span></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Wash the chicken pieces thoroughly and drain them into a vessel.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">To it add turmeric powder, red chilli powder, ginger garlic paste, amchur powder, salt to taste, garam masala powder, coriander powder, yogurt. Mix them well and let it marinade for 30 mins</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Heat
ghee in a cooking vessel and add bay leaves, cinnamon and cloves. Saute for couple of mins. Add saunf powder and mix well.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Now add the marinated chicken, mix and cook for about 15 mins on medium flame.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Add the onion paste to this and mix it gently. Then add 2 cups of water, close the vessel with a lid and cook for another 10 mins on medium to low flame.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Open the vessel, mix for one last time and take the dish into a serving bowl.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">You can make a tempering with mustard, jeera, dry red chillies, finely chopped coriander and garlic cloves and garnish the dish else garnish it with finely chopped coriander and garlic cloves.</span></span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Serve hot with steam rice, any Indian breads, chapathis, Hyderabadi Bagara rice or any rice dish.</span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-10729976436476267112014-08-19T13:43:00.004+05:302014-08-19T13:50:32.114+05:30Rice & Moong Dal Khichadi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Khichadi is an Indian dish made from rice and lentils. It is commonly considered to be a comfort food and is an all time favorite in many Indian homes. It is very healthy and a very delicious dish. A simple rice & cereal khichadi without any spices & onions, is generally given to babies considering its health & nutritional values. There are many variants of Khichadi. Simple Rice Khichadi, Masala Khichadi, Rice & Moong Dal Khichadi, Vegetable Khichadi being the most popular in India. There are many ways to prepare this dish. You can cook rice & dal together and then season it with spice mix or temper the spices initially and then add soaked rice & dal and pressure cook it etc. You may even add varieties of dal, fresh vegetables if you want to but the standard method and ingredients remain the same. This post is for Rice & Moong Dal Khichadi though.</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
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<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main Course - Veg </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Ingredients:<br />========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-YHqhw44k2L4/U_MGo1lB-rI/AAAAAAAAJlA/cX1CmMmbiZs/s1600/Rice-Khichidi.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-YHqhw44k2L4/U_MGo1lB-rI/AAAAAAAAJlA/cX1CmMmbiZs/s1600/Rice-Khichidi.jpg" height="241" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Rice & Moong Dal Khichadi</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Rice - 2 cups<br />Split yellow moong dal - 1 cup<br />Sliced onions - 1<br />Slit & chopped green chillies - 2<br />Chopped coriander - 1/2 cup<br />Salt - as needed to taste<br />Ghee - 2 tbsp<br />Cumin seeds - 1 tsp<br />Mustard seeds - 1 tsp<br />Turmeric powder - 1/2 tsp (optional)<br />Ginger garlic paste - 1 tsp<br />Cumin sticks - 2<br />Cardamon - 4<br />Cloves - 4</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Preparation Method:<br />=============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Soak rice & dal in water and keep it aside (about 30 mins). Dal & Rice mix should be in 1:2 ratio respectively.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat ghee in a vessel/cooker and add cumin, cardamom & cloves. Saute it for couple of mins and add chopped onions.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">When onions change to light brown in color, add cumin seeds, mustard seeds, chopped green chillies, ginger garlic paste and turmeric.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Mix them well and saute for about 5 more mins. Add water (1:1/2 ratio). Rice & Dal mix is 3 cups here, so add not more than 5 cups of water approximately.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add 2 more cups, if you want the consistency to be semi-liquid.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add salt to taste and bring it to a boil. Now drain out the water from dal & rice mix and add it in the vessel/cooker.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Stir carefully and pressure cook for 3 to 4 whistles or cook on medium flame until all the water is absorbed.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">When done, take it in a serving bowl and garnish with ghee and chopped fresh coriander.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve hot with curd raitha or mango pickle</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-5320795120039053942014-07-06T17:29:00.001+05:302015-12-20T15:10:07.212+05:30Natu Kodi Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Pulav/Pulao is a rice based dish in which rice is cooked in a seasoned broth sauce which may contain chicken, meat, fish, vegetables or dried fruits. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Basmati rice is often used to prepare Pulav. Rice and all ingredients can be cooked together in the broth or rice is par boiled, the vegetables/meat/chicken, is cooked in rich spices and then the rice is added to stir fry with them. <br /><br />The origin of this dish is from Middle East and it is a vast speard dish across Asia. Due to this, there are lot of variations to the recipe and its name viz. Pilav, palov, pilaf etc. In India, it is commonly known as pulav/pulao and again there are lot of variations to it due to many regional & cultural influences. I've seen many restaurants in Bangalore serving Chicken Pulao in the name of Hyderabadi Chicken Dum Biriyani and people relish it considering the dish served to them is actually Hyd Dum Biriyani. </span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"></span></span><br />
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<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "arial";"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 40 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 8</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "arial" , sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "arial" , sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: "arial" , sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: "arial" , sans-serif; font-size: 8.5pt;"> Main Course - Non Veg</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: "arial" , sans-serif; font-size: 8.5pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 8.5pt;"> </span></span></span></span></span></span></span></span></span></span></span></span> </span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Here is the recipe of Kodi Pulav<br /><br />Ingredients:<br />========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7fOtn89-rEI/U7k5mUJnWcI/AAAAAAAAJkg/vWjN2VlUvQQ/s1600/Chicken-Pulav.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://1.bp.blogspot.com/-7fOtn89-rEI/U7k5mUJnWcI/AAAAAAAAJkg/vWjN2VlUvQQ/s1600/Chicken-Pulav.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Natu Kodi Pulav, served with dalcha & raitha</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Chicken (bone/boneless) - 500 gms<br />Basmati Rice - 1 Kg<br />Sliced Onions - 2<br />Sliced Green Chillies - 4<br />Fresh Yoghurt - 2 TBsps<br />Chopped Coriander - 1 bunch<br />Curry leaves - fistfull<br />Ginger & garlic paste - 2 TBsps<br />Red Chilli powder - 1 Tsps<br />Turmeric powder - 1/2 Tsps<br />Salt - to taste<br />Garam Masala - 2 Tsps</span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Bay Leaves - 4 or 5</span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Ghee/Vegetable Oil - 2 TBsps</span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"></span></span><br />
<br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Preparation Method:</span></span><br />
<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">=============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Wash chicken thoroughly and take it into a bowl. Similarly wash & soak rice into a separate bowl.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Add half quantities of onions, green chillies, ginger garlic paste, salt (to taste for the quantity of chicken only), coriander & curry leaves and whole of red chilli, turmeric powders to chicken.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Now add yoghurt and mix all the ingredients well. Let this marinade for 15 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Meanwhile, heat ghee/oil in a vessel. Add bay leaves & remaining half of onions, green chillies, curry leaves and saute them.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">When the onions turn golden brown add ginger garlic paste, chopped coriander, salt (we already added for chicken, so now add for rice only).</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Now add the marinated chicken to this, mix well and cook for 10 mins. Stir once in a while to avoid the spices sticking to the bottom of the vessel.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Add 2 cups of water and let the dish simmer for 10 mins on medium flame or cook until it forms a thick gravy.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Now add water again (One rice : One & half water), remaining garam masala powder. Give it a quick mix and let it come to a boil.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Add the soaked rice in this sauce, gently mix it and close the vessel with a lid. Cook on high flame until the rice is half cooked.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Lower the flame & close the vessel with a lid again until the rice is completely cooked. Turn of the stove.</span></span></li>
<li><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Serve Chicken pulav hot with a raitha & dalcha as side dishes.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com1tag:blogger.com,1999:blog-3641352231106003370.post-8987380799016205412014-06-28T14:57:00.003+05:302014-06-28T14:57:49.102+05:30Aloo Chaman<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Aloo Chaman is a simple dish where aloo & corn is cooked in onion paste with a variety of spices. This dish was an experiment and am glad it turned out really well. Here is the recipe...<br /></span></span><br /><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 15 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main Course -Veg</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></span></span></span></span></span></span></span></span></span>Ingredients:<br />========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-yHvco6YcTFE/U66KYP4xR7I/AAAAAAAAJkM/BBFsdGgJrsc/s1600/Aloo+Chaman.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-yHvco6YcTFE/U66KYP4xR7I/AAAAAAAAJkM/BBFsdGgJrsc/s1600/Aloo+Chaman.jpg" height="243" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Aloo Chaman</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Aloo - 250 gms<br />Corn Kernels - 150 gms<br />Kasuri Methi - 2 tsp<br />Onions - 2<br />Methi - 2 sticks<br />Coriander - 1 stick<br />Mustard seeds - 1 tsp<br />Jeera seeds - 1 tsp<br />Turmeric powder - 1/2 tsp<br />Red Chilli Powder - 2-3 tsp<br />Coriander Powder - 1 tsp<br />Saunf powder - 1 tsp<br />Garam Masala powder - 1 tsp<br />Salt - to taste<br />Vegetable/cooking oil - 2 Tbsp<br /><br /><br />Preparation Method:<br />=============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Chop onions, blanch methi & coriander leaves and blend them along with chopped onions into a thick paste.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat oil in a pan, add mustard seeds, jeera and chopped aloo cubes and saute them until aloo turns golden brown.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add corn kernels to this and mix the dish well. Saute for about 5 more mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add all spice powders and crushed kasuri methi, mix and simmer it for about another 5 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add the blended paste, salt and saunf powder to the dish and mix thoroughly. Let it simmer it for 10-15 mins. Keep stirring regularly.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">When the oil starts to ooze out, add a cup of water, mix well and simmer for another 3-5 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Turn off the stove when the gravy thickens, add garam masala powder, mix well and take the dish into a serving bowl.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Garnish with finely chopped garlic & coriander or with carrot & cucumber slices.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve hot with phulkas, rotis, steamed rice or any other masala rice.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-45591966570950757852014-05-25T19:57:00.000+05:302014-05-25T20:01:32.060+05:30Murg Hara Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Murg Hara Masala, as the name suggests chicken is cooked in hara (green) masala, generally a blend of mint leaves, coriander & green chillies. This dish is famous in Punjabi cuisine and mouth-watering delight. Some parts of India, even spinach is added to the hara masala. This dish can be made both in gravy style or as a starter. The starter is usually called chicken hariyali kebabs, boneless chicken is marinated in the hara masala and are grilled on skewers in a tandoor. In the gravy , chicken is cooked in an authentic style with great combination of hara masala & spices. This recipe is for the gravy version.</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 6</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 45 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main Course - Non-Veg</span></span></span></span></span></span></span></span></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Ingredients:<br />========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aQH30868qpY/U4H8bts6pUI/AAAAAAAAJjg/ZLSMgoAKGfI/s1600/HariyaliChicken.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-aQH30868qpY/U4H8bts6pUI/AAAAAAAAJjg/ZLSMgoAKGfI/s1600/HariyaliChicken.jpg" height="268" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Murg Hara Masala</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Chicken - 500 gms<br />Coriander leaves - 1 cup<br />Mint leaves - 1 cup<br />Green chillies - 5<br />Ginger garlic paste - 2 tsps<br />Lemon juice - 1 tsp<br />Red chilli powder - 2 tsps<br />Salt - to taste<br />Turmeric powder - 1/2 tsp<br />Kasuri Methi - 1 Tbsp<br />Coriander powder - 1 tsp<br />Garam Masala - 1/2 tsp<br />Yogurt - 1/2 cup<br />Cooking/vegetable oil - 2 Tbsps<br />Tej pattha (Bay leaves) - 2 or 3<br />Cardamom - 3 to 4 <br />Cinnamon sticks - 2 <br />Cloves - 3 to 4<br /><br />Preparation Method:<br />=============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Wash coriander leaves, mint leaves. Along with green chillies, blend them to a fine paste.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">In a vessel, add chicken and all the ingredients, hara masala but for whole garam masalas (tej pattha, cardamom, cinnamon & cloves). Mix it and let it marinade for 30 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat oil in a kadai and add the whole garam masalas. Saute it for a minute.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add the marinated chicken, mix well and cook for 15-20 mins. Stir it regularly to avoid the paste sticking to the kadai.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add a small cup of water and simmer it for another 5 mins or until the chicken is completely cooked.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Turn off the stove, take the dish in a cooking bowl, garnish with sliced ginger sticks and serve hot.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">This dish goes well with steam rice or any Indian breads.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-48542397565465462182014-05-18T16:11:00.002+05:302014-05-18T16:12:32.564+05:30Paneer Tikka Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Paneer is a fresh cheese common in South Asian cuisine. In northern parts of the Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. It is also commonly known as Indian Cottage Cheese. Dating back to ancient India, paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine.<br /><br />Paneer tikka is a dish made from chunks of paneer or paneer cubes marinated with spices and then grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a very popular dish that is widely available in India. When paneer tikka is served with a gravy, it is called paneer tikka masala. The recipe is simple but takes time for preparation. For all those who are wondering how to prepare this dish at him with out a tandoor, there is always an alternative. Generally, the marinated paneer & vegetable cubes are skewed & grilled in a tandoor. However, the alternative for this to prepare at home without tandoor is simply to roast them on a pan or tawa.</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 6</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 45 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main Course - Veg</span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></span></span></span></span></span></span></span> </span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RIQKtdKxxQo/U3iN-5DBvjI/AAAAAAAAJP4/Ccxl0OLv7Fo/s1600/PaneerTikkaMasala.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-RIQKtdKxxQo/U3iN-5DBvjI/AAAAAAAAJP4/Ccxl0OLv7Fo/s1600/PaneerTikkaMasala.jpg" height="640" width="475" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Paneer Tikka Masala</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Ingredients:<br />========<br />For the Tikkas<br />----------------<br />Paneer - 500 gms<br />Bell Pepper - 1 each (Red, Yellow & Green)<br />Yogurt - 2 Tbsps<br />Red Chilli Powder - 2 tsps<br />Turmeric Powder - 1/2 tsp<br />Coriander Powder - 1 tsp<br />Jeera powder - 1 tsp<br />Garam Masala Powder - 1 tsp<br />Salt - to taste<br />Ginger & garlic paste - 1 1/2 tsps<br />Red cooking color - a pinch<br />Cooking/Olive oil - 1 Tbsp<br /><br />For the Gravy<br />---------------<br />Onions - 2<br />Tomato puree - 1 Tbsp<br />Kaju paste - 1/2 cup<br />Cream - 2 Tbsp<br />Green chillies sliced - 5<br />Saunf powder - 1 tsp<br />Kasuri Methi (crushed) - 1/2 cup<br />Ghee/Butter/Cooking/Olive oil - 2 Tbsp<br />Salt - to taste<br />Cinnamon sticks (small) - 4<br />Cardamom - 4<br />Cloves - 4/6<br />Coriander Leaves - 1/2 cup</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /> </span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Preparation Method:<br />=============+</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Blend onions into a thick paste and keep it aside.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Slice the paneer into small square cubes or rectangular pieces. Cut the bell peppers too in the same shape.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">In a bowl, place these paneer & bell pepper cubes. Add turmeric, red chilli, coriander, garam masala, jeera powders, ginger garlic paste, salt, red color & yogurt.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Mix them well so that all the spices are coated very well to the paneer & bell pepper cubes. All olive oil, mix well and let this marinade for 1 hour.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat a pan and add 2 tsps of oil. Spread it along nicely and then add the marinated cubes. Roast them all well on both sides and keep aside.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">For the gravy, heat oil in a vessel and add all dry garam masala ingredients (i.e Cinnamon, cardamom & cloves). Saute them for couple of minutes.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add onion paste and cook for 2 mins. Then add tomato puree, green chillies and cook for another 5 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add kaju paste, kasuri methi, salt and saunf powder. Mix well & cook for another 10 mins until the gravy oozes out the oil.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Keep stirring in regular intervals to avoid kaju paste stick to the vessel.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add a cup of water and let it simmer for 5 mins. Then, add the cooked tikkas to this gravy, mix and simmer for another couple of minutes.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Turn of the stove and take this dish into a serving vessel. Garnish with freshly chopped coriander or curry leaves.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve hot with Rotis, Naans, Chapathis, Bagara rice or Jeera rice. This dish goes particularly well with rotis & naans.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-70712205999012150912014-04-20T13:40:00.005+05:302014-04-20T13:42:19.848+05:30Grated Mango Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Mango pickle refers to a variety of pickles prepared using mango. This is a very popular pickle in South India especially in Telangana & Andhra regions. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. These sometimes spicy pickles are also available commercially. This post is a variation where mangoes are grated to prepare a chutney-like pickle.</span></span><br />
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<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 15 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 6</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 10 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Indian pickled chutney</span></span></span></span></span></span></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></span></span></span></span></span></span></span><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><br />Ingredients:<br />=========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5Tb1Rxggjxo/U1OAiz1O0sI/AAAAAAAAJPY/gsOewA9zDfs/s1600/MangoPickle.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-5Tb1Rxggjxo/U1OAiz1O0sI/AAAAAAAAJPY/gsOewA9zDfs/s1600/MangoPickle.png" height="246" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Pickled Mango Chutney</i></span></td></tr>
</tbody></table>
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><br />Raw Mangoes - 4<br />Ginger garlic paste - 1 TBsp<br />Red chilli powder - 4 tsp<br />Turmeric powder - 1 tsp<br />Salt to taste<br />Mustard seeds - 2 tsp<br />Jeera seeds - 1 tsp<br />Red Chillies - 4<br />Curry leaves - 10 to 15<br />Cooking oil - 2 TBsp<br />Asafoetida - 1/2 tsp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"></span></span><br />
<br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Preparation Method:<br />==============</span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Peel the skin off of mangoes, grate them and keep it aside. Throw off the seeds.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Heat the oil in a vessel and add mustard, jeera seeds.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">When they start to splitter, add red chillies, curry leaves, turmeric powder, ginger garlic paste and saute for a min.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Add asafoetida, mix well and let it simmer for another min.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Now add chilli powder, salt and mix thoroughly. </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Simmer the stove and cook for 10 mins. Keep stirring it at short intervals.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Turn of the stove and let it cool. When done store in a tight air container.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">When refrigerated this pickled mango chutney will stay afresh for a week to 10 days.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Along with ghee serve this pickle for hot steam rice, phulkas and for bread toasts with butter.</span></span></li>
</ul>
<div style="text-align: left;">
</div>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-19745336294819538892014-04-20T12:47:00.003+05:302014-04-20T12:50:15.247+05:30Tawa Surmai with Assorted Vegetables.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Fish is one of the main staple foods in many parts of Coastal India. Tawa Surmai or Tawa Macchi is a regular dish specially in Konkani, Mangalorean & Kerala cuisine. It is a very simple recipe where thick slices of King fish is marinated in aromatic spices are shallow fried. Other variations may include adding tamarind juice or fresh coconut paste. Again this post is a recipe with my own twist.</span></span></span><br />
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<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 3</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Starters, Non-Veg</span></span></span></span></span></span></span></span><br />
<br />
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;"><br />Ingredients:<br />========</span></span></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZKNo8ebZONM/U1Nz-5nmeZI/AAAAAAAAJPI/VRTyJ9jdlTk/s1600/TawaMachchiWithRoastedVegetables.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-ZKNo8ebZONM/U1Nz-5nmeZI/AAAAAAAAJPI/VRTyJ9jdlTk/s1600/TawaMachchiWithRoastedVegetables.png" height="241" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Tawa Surmai with Assorted Vegetables</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;"><br />King Fish slices - 6<br />Ginger garlic paste - 2 Tbsps<br />Coriander seeds - 1 tsp<br />Sesame seeds - 1 tsp<br />Jeera seeds - 1 tsp<br />Red Chillies - 4<br />Pepper corns - 2 tsps<br />Turmeric powder - 1/2 tsp<br />Cooking oil/Vegetable oil - 3 Tbsps<br />Salt to taste<br />Lime wedges - 4</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;">Freshly chopped coriander leaves - 1/4 cup</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;"></span></span></span></span><br />
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;"></span></span></span></span>
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;"></span></span></span></span>
<span style="color: blue;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 18px;"></span></span></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Preparation Method:<br />==============</span></span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Wash fish slices in warm salt water thoroughly such that all the smell is gone. Keep them aside.</span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Heat a tsp of oil in a pan and add coriander, jeera, sesame seeds, red chillies & pepper corns. </span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Saute them for couple of minutes and let them cool. When done blend all these into a fine paste.</span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">In a bowl, mix the spices paste, ginger garlic paste, salt to taste & turmeric powder. </span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Marinade the fish slices in this mix for about 15 mins in order them to soak all the spices well.</span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Heat 1 Tbsp of oil in a tawa or pan. Add 2 marinated fish slices and shallow fry them until they are finely cooked on both sides.</span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Repeat until all slices are cooked. Take them into a serving plate. Garnish with finely chopped coriander.</span></span></span></span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;">Serve hot along with the assorted vegetables, lemon wedges.</span></span></span></span></span></li>
</ul>
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-size: small;"><span style="background-color: white; color: #585858; line-height: 18px;"><span style="color: #363636;"><span style="color: #666666;"><i><span style="font-size: x-small;">For assorted vegetables,<br />--------------------------- <br />Carrot - 1 <br />Bell pepper - 1<br />Beans - 1<br />Corn kernels - 1/2 cup<br />Onion - 1<br />Salt to taste<br />Pepper powder - 1 tsp<br />Chat masala - 1 tsp<br />Chilli vinegar - 1 tsp<br />Cooking oil - 2 tsps</span></i></span></span></span></span></span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="color: #666666;"><i><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;"><span style="font-size: x-small;">Chopped all the veggies vertically. </span></span></span></span></span></i></span></li>
<li><span style="color: #666666;"><i><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;"><span style="font-size: x-small;">Boil them for 10 mins and drain out the water.</span></span></span></span></span></i></span></li>
<li><span style="color: #666666;"><i><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;"><span style="font-size: x-small;">Heat oil in a pan, saute all the veggies for 5 mins.</span></span></span></span></span></i></span></li>
<li><span style="color: #666666;"><i><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="background-color: white; line-height: 18px;"><span style="font-size: x-small;">Add salt, pepper powder, chat masala and vinegar.</span></span></span></span></span></i></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="color: #666666;"><i><span style="font-size: small;"><span style="background-color: white; line-height: 18px;"><span style="font-size: x-small;">Mix well and take it into a serving plate.</span></span></span></i></span> </span></span></span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-7961255929510461522014-04-06T16:30:00.002+05:302014-04-06T16:31:26.314+05:30Pav Bhaji<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Pav Bhaji is one of the most popular Mumbai street foods. Pav means bread and Bhaji means vegetable dish in Marathi. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides. Pav Bhaji is so wholesome that you can have it as an evening snack or as a meal in itself. Many road side hand carts, kiosks all across the country serve this dish. It is also available in hotels and eateries serving fast food. If your kids at home don't like veggies, Pav Bhaji is a great way to get them eat veggies. <br /><br />The recipe varies greatly as it is essentially a fast food dish which is prepared quickly. Many restaurants these days have come up with more varieties of Pav Bhaji like Paneer/Mushroom Pav Bhaji, Cheese Pav Bhaji etc. In this post, I am going to share my own recipe.</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 45 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 6</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 15 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main-course/Snack, Veg</span></span></span></span> </span></span></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Ingredients:<br />========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Y9l6_ZRKqks/U0Ezg7b6aXI/AAAAAAAAJOs/d480HqftErU/s1600/Pav-Bhaji.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Y9l6_ZRKqks/U0Ezg7b6aXI/AAAAAAAAJOs/d480HqftErU/s1600/Pav-Bhaji.png" height="310" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Pav Bhaji</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Potatoes,boiled and mashed - 5 <br />Carrot, chopped - 2 </span></span><br /><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Tomatoes,chopped - 4 </span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Onions,finely chopped - 3</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Green Bell peppers (capsicum), chopped & remove the seeds - 2<br />Cauliflower, cut into small pieces - 2 cups <br />Green peas - 1 cup<br />Ginger & Garlic paste - 1 1/2 Tbsp<br />Red chillies paste - 3/4 cup<br />Badshah Pav bhaji masala - 3 Tbsps<br />Salt to taste<br />Turmeric powder - 1 tsp<br />Butter - 8 Tbsps<br />Bombay Pav - 12<br />Finely chopped fresh coriander leaves - 1/2 cup<br />Lemons,cut into wedges - 2</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Preparation Method:<br />==============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Boil carrot, green peas, cauliflower until they are soft. Drain out the excess water and keep the boiled vegetables aside.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat 5 Tbsp of butter in a pan or kadai and add the onions. Saute them for a minute and add green bell peppers. Mix well and saute for another 2 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add ginger garlic paste, red chillies' paste and saute till onions & capsicum softens.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add turmeric powder, Badshah Pav Bhaji masala, tomatoes, salt. Mix well and cook for about 3-5 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add the mashed potatoes and boiled vegetables. Mash all the vegetables thoroughly using a masher. Keep adding small cups of water during the process until the entire dish's consistency becomes semi-solid. Let it simmer for 2 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Meanwhile, heat little butter in another pan and slice each Pav horizontally into 2.Cook these sliced Pavs on both sides till they turn lightly brown in color. Repeat this for all the remaining Pavs.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Sprinkle some pav bhaji masala on the insides of these slices else spread little red chillies' paste.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve these hot pavs along with hot bhaji & lemon wedges in a plate. Garnish the bhaji with chopped coriander and onions</span></span></li>
</ul>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /><span style="font-family: "Trebuchet MS",sans-serif;"><i>PS: Badshah Pav Bhaji masala is readily available in may grocery stores and is the best one among all other brands which sell this masala</i></span></span></span></div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-33167796103472348202014-03-31T18:07:00.002+05:302014-03-31T18:07:55.780+05:30Jeera Aloo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Jeera aloo is another popular Punjabi dish with potatoes cooked with cumin and other spices. It is a typical tradition dish of North India prepared in every home. This simple dish is a real treat for all potato lovers. It is one of the simplest & easy fasting recipes. This dish can compliment any meal. Cumin has a unique nutty flavor and adds an earthy, strong essence to this dish.</span></span><br /><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 15 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 10 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main-course, Veg</span></span></span></span> </span></span></span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IHSAk-ttj6c/UzlhDUJ5SeI/AAAAAAAAJOY/TXS1Itx3eWI/s1600/Alu-Jeera.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-IHSAk-ttj6c/UzlhDUJ5SeI/AAAAAAAAJOY/TXS1Itx3eWI/s1600/Alu-Jeera.png" height="207" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Jeera Aloo</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Ingredients:<br />========<br /><br />Large sized potatoes - 4<br />Cumin Seeds - 3 tsp<br />Mustard seeds - 1 tsp<br />Vegetable Oil - 2 tbsp<br />Finely chopped green chillies - 2<br />Turmeric Powder - 1/2 tsp<br />Finely chopped coriander - 2 tsp<br />Amchur powder - 1 tsp<br />Salt - to taste<br />Lemon juice (optional) - 1 tsp<br /><br /><br />Preparation Method:<br />=============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Pressure cook the potatoes for 3-4 whistles, let them cool and peel of the skin.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Cut these potatoes in to small cubes.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat the oil in a non-stick pan and add cumin & mustard seeds. When they start to pop, add potatoes.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Saute the potatoes until they turn light golden brown color.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add turmeric, chopped green chillies, amchur powders and salt to taste. Stir all these ingredients well and cook for 5 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Take it in a serving bowl and garnish with chopped coriander</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">It can either be served with hot Indian breads, rotis, puris or as a side dish with daal</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-37242631608737657892014-03-31T17:07:00.004+05:302014-03-31T17:32:27.995+05:30Punjabi Chole Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Chole masala is a popular dish in Indian and Pakistani cuisine. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat and Rajasthan. It commonly cooked dry, with tangy spices. The main ingredient is chickpeas (called "Kabuli Chana" in India). Indian food is all about layering of the flavors and spices in a particular order and this recipe teaches you how to do just that.<br /><br />Though there are many variations of making chole, I've tweaked the punjabi chole masala recipe a little and here is the recipe</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><b>Cooking Time:</b></span><span style="color: #363636; font-size: 8.5pt;"> 20 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 5</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main-course, Veg</span></span></span></span> </span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Ingredients:</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">=========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jylVTN0-QOU/UzlTSHh16WI/AAAAAAAAJOI/QGQtPFIcAQM/s1600/IMG_5215.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-jylVTN0-QOU/UzlTSHh16WI/AAAAAAAAJOI/QGQtPFIcAQM/s1600/IMG_5215.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Punjabi Chole Masala</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Kabuli Chana/Chick peas - 250 gms<br />Onions - 2<br />Potato - 1<br />Tomatoes - 1<br />Cumin seeds - 1 tsp<br />Turmeric powder - 1/4 tsp<br />Red chilli powder - 2 tsp<br />Sliced Green chillies - 4<br />Salt - to taste<br />Ginger & garlic paste - 1 tsp<br />Punjabi Chole Masala - 2 tbsp (ready-made Badshah chole masala powder)<br />Vegetable or cooking oil - 2 tbsp<br />Chopped coriander - 1/2 cup (for garnishing)</span></span><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Preparation Method:<br />==============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Pressure cook kabuli chana and potato for 3 whistles. When done, keep them aside.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Peel out the potato skin and mash the potato nicely.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Cut onions and tomatoes into small pieces and blend them into a paste.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat oil in a vessel and add cumin seeds. When they start to pop, add the boiled kabuli chana and mix well.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Saute for about 5 mins and add ginger garlic paste, green chillies and mix well.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add the onions & tomato paste, mashed up potato to this and stir well. Cook for about another 5 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add salt, red chilli powder, turmeric, Badshah punjabi chole masala powder and mix thoroughly and cook for another 2 mins.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add a 2 small cups of water, mix well and let the dish come to a boil.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Take the entire dish into a cooker bowl and pressure cook it for 2 whistles.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">When done, take the dish into a serving bowl and garnish with chopped coriander leaves.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve this hot with Batura or Poori or Romali Roti or Phulkas along with sliced onions & lime</span></span></li>
</ul>
<br />
<br />
<span style="color: #783f04;"><span style="font-size: x-small;"><i><span style="font-family: Verdana,sans-serif;">Out of the all brands which sell ready-made chole masala powder, I like "Badshah" brand. There are other good ones too like MTR, Everest, MDH etc but nothing beats the Badshah masala. Instead of getting the ready-made masala, we can prepare the same masala at home too and here is its recipe<br /><br />Ingredients:<br />=========<br />Dry Red chillies - 3<br />Cumin Seeds (Jeera) - 1 tbsp<br />Coriander Seeds - 1 tbsp<br />Shahi-Jeera(caraway seeds) - 2 tsp<br />Black pepper corns - 2 tsp<br />Turmeric powder - 1 tsp<br />Sesame seeds (til) - 2 tsp<br />Cloves - 8<br />Cinnamon - 5 sticks<br />Bay Leaf (Tejpatta) - 2<br />Green Cardamom - 8<br />Black Cardamom - 4<br />Dry Ginger powder - 2 tsp<br />Dry Mango Powder (Amchur powder) - 2 tsp<br />Rock Salt (Kala Namak) - 1/2 tbsp<br />Nutmeg powder - 1/2 tsp<br /><br />Preparation Method:<br />===============</span></i></span></span><br />
<ul style="text-align: left;">
<li><span style="color: #783f04;"><span style="font-size: x-small;"><i><span style="font-family: Verdana,sans-serif;">Dry roast all ingredients one by one and allow them cool. No need to roast powder ingredients</span></i></span></span></li>
<li><span style="color: #783f04;"><span style="font-size: x-small;"><i><span style="font-family: Verdana,sans-serif;">When all these ingredients are cool, grind them into smooth powder and store in air tight container.</span></i></span></span></li>
<li><span style="color: #783f04;"><span style="font-size: x-small;"><i><span style="font-family: Verdana,sans-serif;">The shelf life of this powder is 3-4 months when stored in cool area.</span></i></span></span></li>
</ul>
<ul style="text-align: left;">
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-91738240432724985282014-02-23T17:08:00.003+05:302014-02-23T17:08:58.645+05:30Besan Jhunka (Pitla)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Junka is a dish prepared mostly in North Karnataka and Maharashtra region. It is also known as "Pitla". Its chief ingredient, gram flour (besan), is mixed with water to form a semi-liquid paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Jolada roti or Bhaakri. The combo-dish is also referred to as Junka bhaakar. This combo is a daily diet of people staying in rural areas of Maharashtra.<br /><br />Known as poor man’s food, Jhunka bhaakari is definitely not poor when it comes to tingling the taste buds. This dish is an example of how common ingredients can be turned into a filling meal, something which you can eat every other day. Also, this traditional, quick and simple recipe comes in handy when you have unannounced guests at home and you are running short of time, vegetables and ideas.<br /><br />Since my ancestors hail from Maharashtra, Jhunka is one of the most common dishes at my home. This dish can be prepared in many ways but in this post, I'll share the one which I learnt from my Mom and generally prepare it with a twist of my own.</span></span><br />
<br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><strong> Cooking Time:</strong></span><span style="color: #363636; font-size: 8.5pt;"> 20 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 10 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main-course, Veg</span></span></span></span> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"> </span></span><br /><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Ingredients<br />=========</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-k62WA5BD-Ag/UwndHp1XYbI/AAAAAAAAJMc/BMFeBzbYBAo/s1600/Besan-Jhunka.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-k62WA5BD-Ag/UwndHp1XYbI/AAAAAAAAJMc/BMFeBzbYBAo/s1600/Besan-Jhunka.png" height="243" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Besan Jhunka (Pitla)</i></span></td></tr>
</tbody></table>
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Gram flour (Besan/Chickpea flour) - 1 cup<br />Onions - 2 chopped<br />Garlic Cloves - 4, crushed<br />Ginger flakes - 1 tsp<br />Green Chillies - 1 sliced<br />Whole Red Chillies - 2<br />Red Chilli powder - 2 tsp<br />Turmeric powder - 1/2 tsp<br />Salt to taste<br />Cumin seeds/jeera - 1/2 tsp<br />Mustard seeds/Rai 1 tsp<br />Cooking Oil - 2-3 tablespoon<br />Coriander powder - 1/2 tsp<br />Water - 4 cups<br />Ajwain (Carom) seeds - 1 tsp<br />Mint leaves - 1/2 tablespoon finely chopped.<br />Curry leaves - 8-10<br />Fresh coriander leaves for garnishing - 1 tablespoon chopped</span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="color: blue;"><span style="font-family: Verdana,sans-serif;"><br />Preparation Method<br />==============</span></span><br />
<ul style="text-align: left;">
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Heat oil in a kadai and add cumin, mustard seeds, saute them for 20 seconds.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Add curry leaves, crushed garlic, ginger flakes, red chillies, chopped onions, green chillies and saute them for 5 minutes.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Now add ajwain seeds and cook for 1-2 minutes. Then add red chilli, turmeric powders and salt to taste, chopped mint leaves and mix well.<br />Add 2 cups of water, mix well and simmer it to boil.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"> Meanwhile, take the besan in a bowl and add 2 cups of water, coriander powder and mix well to a semi-liquid consistency.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;"> Add this mix to the boil and keep stirring the whole time to avoid lump formation of the besan mix.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Keep stirring constantly until the besan is cooked properly.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Turn off the stove and garnish the dish with chopped coriander.</span></span></li>
<li><span style="color: blue;"><span style="font-family: Verdana,sans-serif;">Serve hot with Bhaakri or chapathis or polkas along with chopped onions, lime and green chillies.</span></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-30749289190373276892014-01-12T12:36:00.001+05:302014-01-12T12:36:38.069+05:30Chicken Lajawaab<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;">Chicken Lajawaab, as the name suggests it truly is a special dish with rich ingredients. There is no one particular recipe as such for this dish. Depending on the region and the traditional background all across India, the recipe has been tweaked and twisted. However, the main essence and most of the ingredients are same. The recipe am going to share here is a twist of that followed in Hyderabad without missing the main essence and taste of the dish......</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><strong>Cooking Time:</strong></span><span style="color: #363636; font-size: 8.5pt;"> 30 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main-course, Non-Veg</span></span></span></span> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: blue;"><br /></span></span>
<span style="font-size: small;"><span style="color: blue; font-family: Verdana,sans-serif;"><strong><u>Ingredients</u></strong></span></span><br />
<span style="font-size: small;"><span style="color: blue; font-family: Verdana,sans-serif;">Boneless Chicken - 250 gms</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-qwYjEzGPlUE/UtI-CK4Q6lI/AAAAAAAAJIY/btAhWcQPWmo/s1600/Chicken-Lajawaab.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-qwYjEzGPlUE/UtI-CK4Q6lI/AAAAAAAAJIY/btAhWcQPWmo/s1600/Chicken-Lajawaab.jpg" height="240" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Chicken Lajawaab</span></i></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="color: blue; font-family: Verdana,sans-serif;">Onion paste - 2 cups (4-5 onions)</span></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cumin seeds - 2 tsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Pepper corns - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Coriander powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red chilli powder - 2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Turmeric powder - 1/4 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red Chillies - 4-5 </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Yogurt - 1 cup</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cashew Nut paste - 1/2 cup </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Garam Masala powder - 1/2 tsp (optional)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ghee - 2 Tbsps.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ginger flakes & finely chopped coriander - for garnish</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<br /><span style="color: blue; font-family: Verdana, sans-serif;"><strong><u>Preparation Method</u></strong> </span><br />
<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Wash the chicken pieces thoroughly and soak it in water for about half an hour.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat ghee in a pan and add cumin, mustard seeds and pepper corns. Saute it for couple of mins. Add red chillies and saute for another 2 mins.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Now add onion paste and saute until it starts turning golden brown in color.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add the cashew nut paste and mix well.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">After 2 mins, remove the chicken pieces from water and add them to this paste. Mix well and let it cook for 5 mins.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add red chilli powder, turmeric powder and salt to taste and mix well.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">When the dish starts to ooze out ghee, add yogurt and the chicken stock (water in which chicken was soaked). Mix well and let it simmer for 15 mins.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Lower the flame, add garam masala powder and mix the dish well.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Turn of the stove, take the dish into a serving bowl and garnish it with ginger flakes and chopped coriander.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Serve hot with Indian bread, naan, romali roti or steam rice, pulav etc.</span><span style="color: blue; font-family: Verdana, sans-serif;"></span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-66522213187807561602013-10-02T19:29:00.000+05:302013-10-02T19:37:10.583+05:30Mutton Chops/Cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">A cutlet specifically refers to cooked meat (mutton/chicken) stuffing that is fried with a batter or covering. The meat itself is cooked with spices and then dipped in an egg mix and then in breadcrumbs or flour and fried in ghee or vegetable oil. Breadcrumbs are generally used for binding the meat and spices together. In the recipe, I've used besan i.e. channa atta (bengal gram flour). <br />The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes or mixed vegetables with spices and cooked for a bit together. This version is more popular with the vegetarians in India.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">There are many ways of preparing mutton cutlet but what amuses me is the one I regularly have at King & Cardinal Bakery (</span><a href="http://www.zomato.com/hyderabad/king-and-cardinal-bakery-himayath-nagar"><span style="color: blue; font-family: Verdana, sans-serif;">http://www.zomato.com/hyderabad/king-and-cardinal-bakery-himayath-nagar</span></a><span style="color: blue; font-family: Verdana, sans-serif;">). I visit K&C bakery especially for its Mutton Chops (that what is mentioned in the menu), the burger and chicken 65. If you haven't visited K&C yet, you are missing delicious NV snacks. </span><br />
<br />
<span style="color: blue; font-family: Verdana, sans-serif;">In this recipe, I've tried to recreate K&C bakery style mutton chops or cutlets. So here we go with the recipe:</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><strong>Cooking Time:</strong></span><span style="color: #363636; font-size: 8.5pt;"> 40 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> 4</span></span></span></span></span><br />
<span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Starters/Snacks, Non-Veg</span></span></span></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_N8O8gMh8o4/Ukwl_TozevI/AAAAAAAAJHg/vcZ4yHzWqS4/s1600/muttonchops3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://1.bp.blogspot.com/-_N8O8gMh8o4/Ukwl_TozevI/AAAAAAAAJHg/vcZ4yHzWqS4/s400/muttonchops3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Mutton Chops/Cutlets (K&C style)</span></em></td></tr>
</tbody></table>
<span style="color: blue; font-family: Verdana, sans-serif;"><strong><u>Ingredients</u></strong><br />Mutton mince - 250 gms<br />Channa atta/besan - 1 cup<br />Ginger garlic paste - 1 Tbsp<br />Finely chopped mint leaves - 1/4 cup<br />Finely chopped coriander - 1/3 cup<br />Finely chopped Green chillies - 4<br />Finely chopped onions - 1/2 cup<br />Turmeric - 1/2 tsp<br />Cumin powder - 1/2 tsp<br />Coriander powder - 1/2 tsp<br />Red chilli powder - 1 tsp<br />Garam Masala - 1 tsp<br />Salt - to taste<br />Breadcrumbs/corn flour - 1 cup (optional)<br />Egg - 1<br />Cooking/vegetable oil/ghee - 3 Tbsp</span><br />
<div>
</div>
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br />
<div>
<span style="color: blue; font-family: Verdana, sans-serif;"><strong><u>Preparation Method</u></strong> </span></div>
<span style="color: blue; font-family: Verdana, sans-serif;">
</span><ul style="text-align: left;"><span style="color: blue; font-family: Verdana, sans-serif;">
<li><div style="text-align: left;">
Wash the meat mince nicely and remove the excess water. Keep in a bowl.</div>
</li>
<li><div style="text-align: left;">
In a cooker, heat 1 Tbsp oil and then add chopped onions. Once they turn golden brown, add mutton mince and cook for 10 mins on medium flame.</div>
</li>
<li><div style="text-align: left;">
When the meat oozes out water, add another cup of water to it. Now add salt, mix well and pressure cook for 2-3 whistles.</div>
</li>
<li><div style="text-align: left;">
Remove the excess water from the mince mix, allow it to cool and pat it dry. Then add cumin, turmeric, red chilli powder, garam masala powders, chopped green chillies and ginger garlic paste.</div>
</li>
<li><div style="text-align: left;">
Now add besan and mix everything well. Blend this mixture into a thick batter.</div>
</li>
<li><div style="text-align: left;">
Make small tikkis or round shaped cutlets and keep them aside. </div>
</li>
<li><div style="text-align: left;">
Beat the egg well in a small vessel and heat a pan/tawa & add some oil.</div>
</li>
<li><div style="text-align: left;">
Now dip each cutlet in the egg beat and shallow fry them on the pan. You may dip these tikkis in breadcrumbs or corn flour first and then in egg as you like.</div>
</li>
<li><div style="text-align: left;">
We need to shallow fry on both sides so that the meat is cooked properly.</div>
</li>
<li><div style="text-align: left;">
When done, serve it hot with chopped onions, a slice of lime and mint chutney. </div>
</li>
</span></ul>
<span style="color: blue; font-family: Verdana, sans-serif;">
</span><br /></div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-87081401853428516752013-07-14T00:12:00.003+05:302013-07-14T00:13:35.207+05:30Mutton Shorba<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue; font-family: Verdana, sans-serif;">Shorba is one of the various kinds of soup or stew found in national cuisines across Central Asia and the Middle East. In South Asia, the term shorba simply means gravy. Shorba is derived from the Arabic word 'Shurbah', meaning soup.</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Mutton shorba is a very popular soup in the Middle East and islamic countries. This recipe was brought to India during Afghan & Mughals rule. It makes a very healthy recipe and is highly popular during Ramzan season because it is believed and proven than there will not be any indigestion or acidity problems, if you break your fast with shorba.</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Typically, Mutton Shorba is served with a Lebanese bread called Kaboos. However, here in Hyderabad, people generally have it with Indian bread of roti and they enjoy dunking pieces of bread and eating it. This dish can be found all across Hyderabad in various Irani cafes. </span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Everyone has their own way to prepare mutton shorba as this is a very common during Ramzan season I got to taste it at my friend's place during one of the Ramzan seasons when I was in Bangalore. Most common recipes is where mutton bones are cooked and flavored with spices to create and absolute aromatic and tasty shorba. However, a little change in the recipe brings a great essence in the taste. </span><br />
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<span style="background-color: white; color: #585858; font-family: Arial; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><strong>Cooking Time:</strong></span><span style="color: #363636; font-size: 8.5pt;"> 60 mins </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> </span></span></span><span style="color: #363636; font-size: xx-small;">5</span></span><br />
<div style="background-color: white; color: #585858; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"></span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 10 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Soups, Non-Veg</span></span></span></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2JczEHIdJAw/UeGfVwhnqcI/AAAAAAAAJGg/jpovFNQpirY/s1600/Mutton+Shorba.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-2JczEHIdJAw/UeGfVwhnqcI/AAAAAAAAJGg/jpovFNQpirY/s400/Mutton+Shorba.jpg" width="295" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Mutton Shorba</i></span></td></tr>
</tbody></table>
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<span style="color: blue; font-family: Verdana, sans-serif;">Here's the recipe:-</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">------------</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Mutton ribs - 200 grams</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cloves- 5 </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cinnamon stick- 1 inch </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Onion- 1 (finely chopped) </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ginger garlic paste- 2tbsp </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Pepper power- 1tbsp </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cumin powder- 1tsp </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red chilli powder- 1tsp </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Oil- 2tbsp </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Salt- as per taste </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Coriander leaves- 1/2 cup (finely chopped)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Mint leaves - 1/4 cup (finely chopped) </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Lemon- 2 slices</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Preparation Method</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">----------------------</span><br />
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<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Boil mutton in 4 glass of water on low flame in a vessel along with ginger garlic paste and a pinch of turmeric. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">When meat on the ribs becomes tender, turn the flame off. By this time the water should become half it's original size in the vessel. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Peel off the meat from the ribs and throw the bones away. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat oil in another pan and add finely onions finely chopped. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Fry them on medium flame onion till they get caramalized.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Now add pepper, cumin and red chilli powders along with salt, crushed cloves & cinnamon and chopped mint and coriander leaves.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Let it simmer for 5 minutes. To this mixture, add the meat and its stock. Let it come to a boil</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Turn off the stove when the the shorba comes to a soup consistency.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Server hot directly or with Indian bread.</span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com2tag:blogger.com,1999:blog-3641352231106003370.post-42033644239420697842013-06-15T12:12:00.000+05:302013-06-15T12:12:28.889+05:30Shahi Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue; font-family: Verdana, sans-serif;">Shahi paneer is a mainstay of Indian cuisine, mainly North India. This dish is made by cooking paneer in a thick gravy made up of cream/milk, tomatoes and spices. It i</span><span style="color: blue; font-family: Verdana, sans-serif;">s mainly eaten with roti, chappati or other Indian breads. Paneer is the Indian word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Mughal court).</span><br />
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<span style="background-color: white; color: #585858; font-family: Arial; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><strong>Cooking Time:</strong></span><span style="color: #363636; font-size: 8.5pt;"> 30 </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> </span></span></span><span style="color: #363636; font-size: xx-small;">5</span></span><br />
<div style="background-color: white; color: #585858; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"></span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 10 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main course, Veg</span></span></span></span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">--------------</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Paneer (cottge cheese) - 250 gms</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ymzc7XUx8tQ/UbwMWMFbCxI/AAAAAAAAJFg/k8uop4qbtFw/s1600/image_1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://1.bp.blogspot.com/-Ymzc7XUx8tQ/UbwMWMFbCxI/AAAAAAAAJFg/k8uop4qbtFw/s400/image_1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Shahi-Paneer</span></i></td></tr>
</tbody></table>
<span style="color: blue; font-family: Verdana, sans-serif;">Ghee or butter - 3 TBsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Onions finely chopped - 2</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Finely chopped Ginger - 1/2" piece</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Green chillies chopped fine - 4</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Tomatoes finely chopped - 4 (remove seeds)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Crushed Cardamoms - 2</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Curd/Yougurt - 1/2 cup</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red chilli powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Garam masala - 1/2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Milk - 1/2 cup</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Kasuri Methi - 2 tsp</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;">Preparation Method:</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">-----------------------</span><br />
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<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Cut paneer into 1" cubes. Lightly fry them in ghee and keep aside.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat half the ghee in a wok. Add onion,ginger, green chilli and cardamom. Saute them for 3-4 minutes.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add tomatoes and cook for about 10 minutes, covered with lid.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Crush kasuri methi and add it to the dish. Mix well.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add curd and cook for 5 minutes and then add 1/2 cup water, mix well and turn off the stove.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Blend this in a mixie till smooth.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat remaining ghee, add the blended smoothie and remaining ingredients except milk and paneer. </span><span style="color: blue; font-family: Verdana, sans-serif;">Boil to get a very thick gravy.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Garnish with chopped coriander and grated paneer (optional)</span></li>
</ul>
</div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0tag:blogger.com,1999:blog-3641352231106003370.post-62389925641998836162013-05-12T19:07:00.000+05:302013-05-12T19:29:34.837+05:30Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial;"><span style="background-color: white; color: #585858; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-size: 8.5pt;"><span style="color: black;"><span style="color: #363636; font-size: 8.5pt;"><strong>Cooking Time:</strong></span><span style="color: #363636; font-size: 8.5pt;"> 30 </span><b><span style="color: #363636; font-size: 8.5pt;">Servings:</span></b><span style="color: #363636; font-size: 8.5pt;"> </span></span></span></span><span style="color: #363636; font-size: x-small;">5</span></span><br />
<div>
<span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"></span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Preparation Time:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> 20 mins </span><b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Category:</span></b><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"> Main course, Veg</span></span></span></span><br />
<span style="background-color: white; color: #585858; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #363636; font-family: Arial, sans-serif; font-size: 8.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif; font-size: 8.5pt;"><br /></span></span></span></span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-pureed spinach based gravy which is moderately spiced with Indian spices. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer. This dish is mainly served with roti or naan. Palak paneer may be accompanied by lassi, a Punjabi yogurt drink. This dish is nutritious and usually eaten in Punjab of India and Pakistan. Dhaba restaurants specialise in palak paneer. Its creamy, its rich and a delight to eat.</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Ingredients</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QtCLl7_Os2w/UY-arkPZGPI/AAAAAAAAJEk/9x3zUO1s3rE/s1600/IMAG1114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://1.bp.blogspot.com/-QtCLl7_Os2w/UY-arkPZGPI/AAAAAAAAJEk/9x3zUO1s3rE/s400/IMAG1114.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Palak Paneer</span></i></td></tr>
</tbody></table>
<span style="color: blue; font-family: Verdana, sans-serif;">--------------</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Paneer - 250 gms (cut them into cubes)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Spinach (discard the coarse stems) – 3 big bunches. </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ghee/butter - 2 Tbsps</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Onions - 2 (make them to a paste)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Green chillis - 2, slit length wise</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Garam masala - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Cream/Malai - 1 tbsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Kasuri methi - 1/2 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Ginger garlic paste - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Red chilli powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Coriander powder - 1 tsp</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Tomatoes - 2 </span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"></span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Preparation Method</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">------------------------</span><br />
<br />
<ul style="text-align: left;">
<li><span style="color: blue; font-family: Verdana, sans-serif;">Blanch spinach in hot water for 3-4 minutes and make a paste of it. Keep this aside.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Similarly blanch tomatoes in hot water for couple of minutes. Peel the skin out of them and make a puree of the tomatoes.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Heat ghee/butter in a vessel. Fry paneer untill they turn light brown. Take them out and keep aside.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add cumin seeds and let them splutter. Add green chillies and onions paste and saute them till brown.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add red chilli powder, ginger garlic paste, coriander powder, salt to taste and mix well.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Now add the tomato puree and cook for 5 minutes on a medium flame. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Then add palak paste/puree, mix well and cook for another 5-10 mins. Add the paneer cubes and mix gently. </span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Add the water in which palak and tomatoes were blanced, cover the vessel with a lid and cook for another 10 mins.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Now add garam masala, kasuri methi and mix well. Turn of the heat.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Garnish with cream/malai and top it with few slices of ginger.</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Server hot with rotis, naan or flavored rice.</span></li>
</ul>
<br />
<br /></div>
Prasad Lavanguhttp://www.blogger.com/profile/07185161147059369610noreply@blogger.com0