Tomato chutney

Spicy and tangy chutney goes well with chapatis and rice.
Today I prepared it as an accompaniment with khichdi for breakfast. 
This is a basic and very simple tomato chutney recipe, here tomatoes are cooked at low flame till they are mashed up, then spices are added to give it a flavor. Coriander powder gives a special flavor to this chutney. 


 

Ingredients :

1. Tomatoes  - 7-8 (chopped)
2. Salt - to taste
3. Ginger-garlic paste - 1 tbsp
4. Turmeric - 1/2 tsp
5. Red chilli powder - 2 tbsp
6. Green chillies - 3-4(chopped)
7. Curry leaves - 7-8
8. Coriander - 1/2 bunch(finely chopped)
9. Oil - 1 1/2 tbsp
10. Cumin seeds - 1 tsp
11. Mustard seeds - 1/2 tsp
12. Fenugreek seeds - 1 1/2 tbsp
13. Coriander powder / dhania pwdr - 1 tbsp

 

Method :

1. Heat oil in a wok and add cumin, mustard and fenugreek seeds. Remove from flame when the seeds start to splutter. Let it cool a bit.
2. Add the chopped tomatoes to the wok along with red chilli pwdr, turmeric pwdr, ginger-garlic paste, salt and coriander powder. Mix well. 
3. Now add coriander, curry leaves, green chillies and stir.
 



 4. Cook on a slow flame till the tomatoes are mushy. Beat with a flat spoon to mash the tomatoes and mix well.

 

5. Tomato chutney is ready. Serve hot garnished with coriander with a bowl of rice or chapatis.

                            Enjoy and Good luck :)

 

Sending this recipe to :
Nivedhanam: SYF & HWS - Ginger &ANU'S HEALTHY KITCHEN 
Quick and Easy

 

 

Sheerqorma / vermicelli pudding

Sheerqorma / sheer korma / vermicelli pudding  is a traditional preparation made on the festival of Eid-ul-fitr. It is served after eid prayers and throughout the day to the family and guests.
Its always my mum or my elder sis who makes this delicacy but this time I decided to make it, after all I'm a big girl now ...lol...So with assistance of my lil sis finally I prepared it .Everybody enjoyed it thoroughly and I was really happy cuz this was the first time I made it and was successful in pleasing everyone..yeah!
So here is an authentic version of this delicacy loaded with lots of dry fruits and of course love ♥.

 Ingredients :

1.  Vermicelli -  1 pack
2.  Milk - 1  1/2 ltr
3.  Sugar - 3 cups
4.  Pure ghee - 2 tbsp
5.  Cardamom - 4-5 (powdered)
6.  Almonds - 1 cup (slivered)
7.  Cashew nuts - 1 cup (slivered)
8.  Pistachio -  1/2 cup (slivered)
9.  Dates - 1/2 cup (chopped ) 
10. Milkmaid - 2 tbsp (optional )

 Method :

1. Heat pure ghee / oil in a deep pan on medium heat , add the vermicelli and fry till it turns golden brown, do not  burn it.
2.  Remove and keep aside.

 





3. To the remaining ghee add 1 ltr of water , let it come to boil.
4. Now add the vermicelli and let it cook for few minutes.
5. When the vermicelli is soft and done add the sugar and mix well.
6. Cook for another 1-2 minutes till the sugar dissolves completely .



 7. Then add the milk and mix gently.
8. Now add cardamom powder, simmer and cook for about 2 minutes .
9. Add the milkmaid if u desire more sweetness. Mix well.







10. Add the toasted dry fruits (almonds, cashew nuts, pistachios ).
11. Add the chopped dates and Serve it hot.

                                    Enjoy and Good luck :)

 

Sending this to :

  Lets Celebrate - Indian Sweets SIC #3, Anu's page

 

Aloo tamatar ka saalan / Simple Potato-tomato curry

Aloo Tamatar ka saalan is a very simple and flavorful curry, goes well with chapatis and rice.
Here the potatoes are cooked in spiced gravy of onions and tomatoes. I like to have this curry with jowar roti, tastes awesome.

 Ingredients :

1. Potatoes - 2 medium sized (quartered)
2. Tomatoes - 4-5 (chopped)
3. Onions - 1 medium (chopped)
4. Coriander - 1/2 bunch (chopped)
5. Green chillies -2-3 (chopped)
6. Red chilli powder - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Ginger-garlic paste - 1 tsp
9. Salt - to taste
10. Oil - 1 tbsp

Method :

1.  Heat oil in a cooking vessel and add chopped onions and saute till the onions turn transparent and light pinkish in color.
2. Now add ginger-garlic paste and fry, add red chilli powder, turmeric powder, salt and mix well.
3. Add chopped tomatoes and stir fry till the oil separates and the tomatoes become soft and pulpy.
4. Now add potatoes, mix and cook for 2 minutes.
5. Stir in the chopped coriander and green chillies.
6. Add enough water and cook on a medium heat till the potatoes are done.
7. After the potatoes are done add a little water to get the desired curry consistency, cook for another 2-3 minutes and remove.
8. Garnish with chopped coriander leaves.
9. Serve hot with chapatis or rice.

                                 Enjoy and Good luck :)

 

Linking to :

Pari's Event @ Nivedhanam














 

Papdi Chaat

Papdi Chaat is a mouth watering North Indian fast food, relished by most of the people. It can be found easily on any roadside food cart all over India.
Crunchy, tangy, hot and sweet flavors combine to make Papdi Chaat a delicious snack. 
We always enjoy having this chaat after college at our college canteen, they make them extra special by sprinkling red chilli powder and chaat masala at the top..yum. Chaat and friends make a great combo...:p
Yesterday my sisters wanted to eat pani puri or gol gappe so we requested dad to get some on his way home but he forgot, so we thought to make this flavorful chaat with the papdi we made the day before and other ingredients we had at home.
We gathered all the ingredients and started making it and Wow it came out delicious and all of us enjoyed it a lot. I personally loved the tangy flavor of this chaat, so I added a lot of sweet and tangy tamarind chutney to it and got lost in its divine taste...lol..Love this super flavorful and colorful chaat.

 Ingredients : 

1. Papdi - 5-6
2. Potatoes - 1 cup (boiled and cut into cubes)
3. Coriander - 1/2 cup (chopped)
4. Onions - 1 cup (chopped)
5. Sweet tamarind Chutney - as needed
6. Green chutney - as needed
7. Yogurt - Beat the yoghurt nicely and add sugar as per taste
8. Tomatoes - 1 cup (chopped)
9. Red Chilli powder - for garnish
10. Chaat masala - for garnish
11. Sev - for garnish

 Method :

1.  Take a plate, crush the papdis coarsely and spread on the plate.
2.  Put the potato cubes, chopped tomatoes,onions, green chutney, sweet yogurt, and tamarind chutney.
3.  Then sprinkle red chilli powder, chaat masala on top.
4.  Again top it with yogurt and tamarind chutney.
5.  Then garnish with chopped coriander.
6.  You can top it with khara boondi and sev also.
7.  Your papdi chaat is ready and it  tastes awesome.

                                       Enjoy and Good luck :)

 

 Linking to -

Pari's Event @ Nivedhanam

Papdi

 Papdi are flat crispy deep fried breads used in various preparations of chaats.

 

 

Ingredients :

1. Gram flour/ besan - 2 cups
2. Ajwain / carom seeds -1/4 tsp
3. Oil - 1 tbsp
4. Salt - to taste
5. Soda bicarbonate - 1/4 tsp
6. Turmeric powder - 1/4 tsp
7. Oil - to fry

 

 Method :

1. Mix all ingredients, add water little by little to make very soft dough. 
2. Divide the dough  into equal sized balls. Roll out each ball into a chapati and cut into diamond shapes.
3. Now heat oil in a wok and deep fry on medium flame till golden and crisp.
4. Drain and cool to crisp further. 

                               Enjoy and Good luck : )

Medu Vada

Medu Vada is a traditional South Indian recipe.This delicious vadas are normally eaten for breakfast and are famous tiffin items for kids.

These medu vadas are so crispy on the outside and  fluffy inside and are best served with sambar and coconut chutney.

Enjoy these crispy and simply delicious snack .

 

Ingredients :

1. Urad dal / Mash dal  -  1 cup
2. Rice flour  -  1 tbsp for the crisp
3. Black pepper powder   -  1 tsp
4. Coconut   -  2 tbsp (thinly sliced)
5. Curry leaves  -  1 tbsp (chopped)
6. Green chillies  -  2-3 (finely chopped)
7. Ginger-garlic paste  -  1/2 tsp
8. Salt  -  to taste
9. Ajwain / carom seeds  -  1/4 tsp (optional)

Method :

1. Wash and soak the urad dal in water 6-7  hours or overnight.
2. Drain all the water and blend into a fine paste.No need to add additional water.the mixture should be slightly thick.
3. Now add black pepper powder, chopped green chillies ,curry leaves, sliced coconut, ginger-garlic paste, carom seeds, salt and rice flour. Mix well.
4. Take the batter into a deep bowl and beat with hand for about 2-3 minute to make the batter light.
5. Keep a bowl with water ready before frying vadas.
6. Heat oil in wok on a medium to low flame.
7. Wet your hand and take lemon sized batter in your hand and with your thumb make a hole in the center, immediately slide it in the hot oil.
8. Deep fry the vadas till nicely golden brown in color.
9. Remove on a paper towel.
10. Your crispy tasty medu vadas are ready .
11. Serve hot with coconut chutney or sambhar.

Note :

1. Test fry the vadas.
2. If the batter is too thick and the vadas don't come as fluffy and light , then add very little water.

                    

                  Enjoy and Good luck :) 

Linking to: - Street Food of India 

Nivedhanam: SYF & HWS - Ginger &ANU'S HEALTHY KITCHEN 

SIC #3, Anu's page
Priya's CWS Dals

   

 

                    

 

 

 

 

 

                           

                  

                                

~Hyderabadi chicken biryani~

This delicacy is relished by all who love spicy and richly aromatic food. 

It has a taste that is simply exquisite and the very aroma will make your mouth water.
Here is a recipe of authentic hyderabadi biryani that is sinfully tasty.  

Ingredients :

1. Basmati rice (soaked) - 1 kg
2. Chicken - 2 kg
3. Onions - 3 big (sliced)

For marination :

1. Curd - 2 1/2 cup
2. Red chilli powder - 2 tbsp
3. Salt - 2 tbsp
4. Turmeric powder - 1 tbsp
5. Ginger-garlic paste - 2 tbsp
6. Oil - 2 tbsp

Paste :  Coriander - 1 bunch
              Mint - 1/2 bunch
              Green chillies - 10-12
Garam masala Powder : Cardamom - 4
                                             Cloves - 4
                                             Cinnamon - 2 sticks
                                             Mace and Nutmeg - little amount
                                             Caraway seeds / shahzeera  - 1 tsp

For the rice :

1. Oil - 1 tbsp
2. Cardamom - 2
3. Cloves - 2
4. Cinnamon - 1 
5. Caraway seeds  - 1/2 tsp
6. Salt - to taste

For garnish :

1. Cashew nuts  - roasted
2. Coriander - finely chopped
3. Mint leaves - finely chopped
4. Color (kesar yellow and orange) separately mixed in a cup of milk
5. Onions - fried to golden brown color
6. Lemon - cut into wedges

Method  :

1. Heat 1 cup oil in a pan and add sliced onions.fry them till crispy and golden brown in color.
2. keep half of it for garnishing and put the half in marination.
3. In a large vessel add chicken with all the marination ingredients - Curd, Red chilli powder, Salt, Turmeric powder, Ginger-garlic paste, Oil, Coriander-mint-chilli paste and garam masala powder. Mix well.
4. Cover and leave for about 2-3 hours.
5. Meanwhile wash the rice and soak it in surplus water for about 1 hour.    
6. After 2 hours add 1 cup of water to the marinated chicken and cook on medium to high heat till done.  
7. Heat 1 tbsp oil in a large vessel , add cardamom, cloves,cinnamon, caraway seeds.
8. Now add enough amount of water to cook the rice and let it come to a boil.
9. Add the drained rice, stir and let the rice cook till its 60% done.
10. Now drain the rice.
11. In a large vessel pour the chicken marinade spreading it evenly.
12. Now spread the drained rice over the chicken .
13. Put the chopped coriander, mint leaves, green chillies, both the colors, remaining oil after frying onions and fried onions.
14. Cover and cook on a medium flame for about 2 minutes then simmer and cook for another 5 minutes.
15. Serve hot garnished with cashew nuts and lemon wedges with dahi ki chutney, bagare baigan or  mirch ka saalan.

                                                   

                                 Enjoy and Good luck :)

Sending this recipe to :SIC #3, Anu's page,ep series

                                   

Shami kebabs

 

Ingredients :

1. Minced mutton  - 1/2 kg
2. Bengal gram / Chana dal - 1 tbsp
3. Red chilli powder - 2 tsp
4. Turmeric powder- 1 tsp
5. Salt - to taste
6. Ginger-garlic paste - 1 tsp
7. Oil - 1 tbsp
8. Water - 1 cup
9. Garam masala - cinnamon - 1 stick, cardamom - 4, cloves - 4, kawabchini (cubebs) - 8-10, shahzeera(caraway seeds) - 1/2 tsp  - (powdered)
10. Coriander (chopped) - 1 bunch
11. Mint (chopped)- 1 bunch
12. Green chillies (slit) - 8-10
13. Black pepper powder - 1 tsp
14. Onion (chopped) - 1 small

 Method :

1. Clean and wash the mince and put in a pressure cooker.
2. To this add chana dal, chopped onion, red chilli powder, salt, turmeric powder, ginger-garlic paste and powdered garam masala.
3. Now add chopped coriander, mint and green chillies.
4. Add  1 tbsp oil and 1 cup water.
5. Let it cook till the mince is tender and all the water is absorbed.
6. It should be dry, if it is still moist cook it till all the water is evaporated.
7. Remove and let it cool to room temperature.
8. Then grind the mixture to a fine paste.
9. Now shape the mixture into small round flattened balls or kebabs.
10. Shallow fry them with little oil on both the sides till golden brown in color.
11. Garnish with coriander, lemon juice and sliced raw onions. with chutney made from mint or coriander.
12. Serve hot with hari chutney.

NOTE : If your mixture has become too thin , you can add a little amount of besan /gram flour .

                                   Enjoy and Good luck :)

 

  Sending this to:
  Cook like a celebrity Chef,  
SIC #3, Anu's page, ep series
Priya's CWS Dals 

khajoor / semolina cookies

 

 

Ingredients :

1. Semolina - 1/2 kg
2. Sugar - 1/2 kg
3. All purpose flour / maida - 1/4 kg
4. Wheat flour - 1/4 kg
5. Eggs - 2
6. Saunf / Fennel seeds- 1 tbsp
7. Salt - pinch
8. Ghee / clarified butter - 2 tbsp
9. Almonds - 10 (chopped)
10. Cashew nuts - 10 (chopped)
11. Chironji /  Charoli - 2 tsp
12. Milk - 1 cup
13. Water - as needed

Method :

1. In a big vessel put sugar and to that add eggs and mix well until they incorporate into each other .
2. Add semolina, flour, wheat flour, salt, almonds, cashew nuts, chironji and saunf. Mix well.
3. Make a stiff dough by adding ghee, milk and water.
4. Allow the dough to stand for 1/2 hr so that the sugar melts in it and incorporates with other ingredients.
5. After 1/2 hr roll out the dough into a chapati of about 1/2 inch thickness, now cut it into diamond shape.

     6. Deep fry them in oil on medium flame until golden brown.
     7. Remove and let them cool at room temperature and store.
     8. Can be stored for many days.

                                  Enjoy and Good luck :)

 

 

 I'm sending this post to : 

Love2Cook Malaysia's Event Deepavali Delights 2012 

Linking to EP series of Julie's hosted by Divya

SIC #3, Anu's page

http://uk-rasoi.blogspot.co.uk/2012/10/come-celebrate-indian-sweets.html

 

 

 

 

 

 

 

 

 

 

 

          

Gosht ka achar / mutton pickle.

  Ingredients :

1. Mutton boneless - 1 kg
2. Oil - 1/2 kg
3. Cumin seeds - 1/2 tsp
4. Fenugreek/Methi seeds - 1/2 tsp
5. Mustard seeds - 1/2 tsp
6. Kalonji /onion seeds - 1/2 tsp
7. Dried red chillies -  4-5
8. Curry leaves - 1/2 cup
9. Ginger-garlic paste  - 2 tbsp
10. Red chilli powder - 75 gms/5 tbsp
11. Turmeric powder - 1/2 tbsp
12. Dry roasted mustard powder - 50 gms/3 tbsp
13. Dry roasted cumin seed powder - 3 tbsp
14. Tamarind/lemon juice - 25 gms/1 tbsp
15. Vinegar - 1 cup
16. Salt - 1 tsp
17. Dhania powder - 2 tbsp (optional)

Method :

1. Clean the mutton and cut into small bite sized pieces.
2. Heat half of the oil in a pan and fry the mutton pieces till crisp. Keep aside.
3. Heat the remaining oil in a large vessel, add cumin seeds, mustard seeds, fenugreek seeds, kalonji, dried red chillies, curry leaves and ginger-garlic paste.Within few seconds add cumin and mustard seed powder, dhania powder and a  thick extract of tamarind juice/lemon juice.
4. Now add red chilli powder, turmeric powder, salt and half of the vinegar and stir well .
5. Add the fried pieces of mutton and the remaining vinegar. Mix well.
6. Cook till the oil starts separating.
7. Remove from flame when the gravy is thick and clinging to the meat.
8. Let it cool down completely. 
9. Transfer to a dry glass canning jar and store it in the refrigerator. 
10. Use a dry spoon whenever desired.

                                   Enjoy and Good luck : )