Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

September 16, 2018

KADUKASH

Ingredients:
Green mangoes -1 kg
Salt -100 gms
Chilli powder - 4 tbsp
Cloves - 4
Aniseeds - 5 tbsp
Turmeric - 1 tbsp
Pepper corns - 2 tbsp
Mustard oil - 1 cup
Bay leaves - 2-3
Onion seeds - 1/2 tbsp
Jaggery -  2 tbsp (grated)
Vinegar - 3/4 cup

Method:

  • Wash, wipe, peel and grate the mangoes. Add salt and keep aside for 2-3 hours.
  • Grind coarsely the cloves, aniseeds, pepper corns and mix well with other ingredients except oil and 1/4 th cup vinegar.
  • Transfer to a dry glass jar and pour of mustard oil and remaining vinegar on top.
  • Mix well and keep the jar under sunlight for 25 days.
  • With a clean spoon. mix the pickle every day so that the masalas get well blended into pickle.

September 12, 2018

BUTTERMILK CURRY

Ingredients:
Sour buttermilk - 2 glasses
Besan - 2 tbsp
Jaggery - 1 tbsp (grated)
Coriander - cumin powder - 1 tsp
Turmeric- 1/2 tsp
Curry leaves- few
Small onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Ginger - small piece (minced)
Green chillies - 3 (slit)
Red chillies - 2 (broken into bits)
Salt to taste
Oil - 2 tbsp
Cumin, mustard & Fenugreek seeds - 1/2 tsp

Method:

  • Mix buttermilk with besan, salt, jaggery and other spices.
  • Heat oil in kadai, add mustard, cumin and fenugreek seeds, red chillies and fry till mustard crackles.
  • Add ginger, garlic, onion, green chillies and curry leaves and cook till onions are soft and light browned.
  • Stir in the buttermilk mixture and simmer gently over a slow flame for 10 minutes.
  • Serve hot with rice.


GURAMBA

Ingredients:
Raw mangoes - 1 kg
Jaggery - 1/2 kg (finely grated)
Oil - 125 ml
Turmeric-  2 tbsp
Asafoetida - 1/2 tsp
Cumin powder - 2 tbsp
Chilli powder - 2 tbsp
Cloves - 4
Cinnamon stick - 1"
Bay leaf- 1
Salt to taste

Method:


  • Wash and wipe the mangoes with dry cloth. Cut them into small pieces.
  • Sprinkle salt and turmeric on pieces and keep aside for 6 hours, then squeeze out the water.
  • Coarsely pound all whole spices.
  • Mix jaggery into oil and keep on stirring till it dissolves into the oil.
  • Mix in the rest of the ingredients and transfer to clean jar.
  • Set aside for 8 days before using it.

September 11, 2018

EGG BURFI

Ingredients:
Large eggs - 10
Cardamoms - 10
Sugar - 1 1/2 cups
Corn oil - 1 1/4 cup
Ghee- 1 tbsp
Powdered milk - 2 cups

Method:

  • Put the eggs in electric blender along with cardamom and sugar, blend for 10 minutes, as the sugar and cardamom dissolve, the eggs become thick, frothy.
  • Heat the oil and ghee in a heavy based pan, add the powdered milk and saute, stirring continuously for 4 minutes.
  • Add the beaten eggs and simmer on low heat, stirring continuously until the mixture forms tiny granules, the oil comes to the surface, the halwa stops sticking to the pan, then transfer to a greased plate and allow it to cool.
  • Then cut into squares.

September 06, 2018

BAMBOO SHOOTS PICKLE

Ingredients:
Bamboo shoots - 500 gms
Raw mango - 100 gms or
Limes - 3 no.s
Red chillies - 50 gms
Mustard seeds - 2 tsp
Asafoetida - 1 tsp
Salt - 50 gms
water - 50 ml

Method:

  • Peel bamboo shoots and take only the tender white part. Cut into cubes.
  • Apply salt and keep it overnight. Drain.Cook salt in water to form a solution. Cool.
  • Cut mangoes or limes into cubes.
  • Grind red chillies using the brine solution till it becomes a fine paste. Add mustard seeds and grind coarsely.
  • Mix these ground spices with bamboo shoots and mango or lime cubes.
  • Store in airtight container.
  • Use on the following day.

September 03, 2018

MOONG DAL KHILMA

Ingredients:
Green moong dal - 300 gms
Ginger - 2 tsp (chopped)
Coriander leaves - 2 tsp (chopped)

For Tempering:
Ghee - 6 tbsp
Cumin seeds - 1 tsp
Pinch of asafoetida
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp

Method:

  • Wash the dal and put it in a handi with ginger and 3 cups of water, bring to a boil,cover  and simmer until almost cooked.
  • Check that the dal is not mashed, it should be just soft. Drain and discard ginger.
  • Heat the ghee in a kadai, add cumin and saute over medium flame until it begins to crackle.
  • Add asafoetida, stir, add chilli powder, salt and turmeric, stir.
  • Then add the cooked dal and toss (or stir carefully) for 5 minutes, ensuring that the dal does not get mashed.
  • Sprinkle garam masala and lemon juice, toss. Adjust the seasoning.
  • lastly garnish with coriander leaves



August 22, 2018

KARELA STEW

Ingredients:
Bittergourd (karela) - 2
Onion - 1 (chopped)
Potatoes - 2 (peeled and diced)
Garlic cloves - 2 (Chopped)
Tomatoes - 3 (chopped, skinned and deseeded)
Ground ginger - 5 gms
Turmeric - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Pinch of mustard
Oil
Salt
Water - 1/2 cup

Method:

  • Soak the karelas in water for about 15 minutes to soften.
  • Cut lengthways down the middle and take out the seeds with a spoon. Cut in 2 cm thick slices.
  • Heat oil in a saucepan and fry the chopped onion and garlic.
  • When golden, add the mustard and then the peeled and diced potatoes along with the karela.
  • when these are well browned, add the ground spices, a pinch of salt and half a cup of water.
  • Cook over a low heat for about 20 minutes.
  • When there are five minutes remaining, add the chopped tomatoes.
  • Cook till done and serve with rice.


August 12, 2018

CHURMA

Ingredients:
Wheat flour - 2 cups
Ghee - 1/2 cup
Sugar/ jaggery - 1 cup
Dry fruits - 1 cup
Cardamom powder - 1 tsp
Ghee for frying

Method:

  • Add ghee to sifted flour and bind it into a dough.
  • Make small balls with the dough and flatten them into round circles.
  • Fry them in hot oil or bake them in the oven by applying a little ghee on the top.
  • cool and crumble them so that the mixture resembles fine bread crumbs.
  • Add grated jaggery or unrefined sugar and cardamom powder.
  • Fry dry fruits in little ghee. Chop and mix in the mixture.
  • Pour some hot ghee on top and serve hot churma.

August 03, 2018

CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:
  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

July 27, 2018

PANEER TIKKA

Ingredients:
Paneer - 500 gms
Curd - 250 gms
Ginger garlic paste - 1 tbsp
lemon - 1
Onion - 1 (chopped)
Pepper powder - 1 tsp
Chat masala - 1 tsp
Tandoori masala - 2 tsp
Salt to taste
Oil

Method:

  • Cut the paneer into cubes.
  • Mix yogurt, ginger garlic paste, salt, pepper, chat masala and tandoori masala in a bowl. Marinate the paneer pieces for 30 minutes.
  • Grease little oil in grill pan and grill the paneer pieces until crisp and light reddish.
  • Serve hot with onion rings and sprinkle lemon juice over it.

July 26, 2018

PEETHALA PULUSU

Ingredients:
Large crabs - 2 (cut into 12 pieces)
Tamarind - 50 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Spring onions - small bunch
Coriander leaves - small bunch
Ginger - small piece
Garlic - small pod
Cumin seeds - 1/2 tsp
Oil - 2 1/2 tbsp

Method:

  • Clean the crabs and cut into pieces. Marinate pieces with salt, turmeric and chilli powder.
  • Soak tamarind and extract juice from it.
  • Grind ginger, garlic and cumin seeds to make paste.
  • Finely chop onions, green chillies and spring onions.
  • Heat oil in pan, add chopped onion, green chillies and spring onions and fry until onions are soft.
  • Then add ginger garlic paste and stir fry for 2 minutes.
  • Add crab pieces and mix gently. 
  • Add tamarind juice and cook in low flame till the gravy is thick.
  • Lastly add chopped coriander leaves.

KHAKRA

Ingredients:
Refined flour - 1 cup
Salt - 1/2 tsp
Sugar - 1 tsp
Ghee - 2 tbsp
Water - 1/2 cup

Method:
  • Sift the dry ingredients together.
  • Rub in the ghee then add enough water to make a soft dough.
  • Roll out and cut into 2 1/2"rounds.
  • Prick all over and bake for about 12 minutes at 375 F.

MILAGU JEERAGA RASAM (PEPPER - CUMIN SOUP)

Ingredients:
Tamarind - lemon size (soaked)
pepper  powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Ghee - 1 tsp

Method:

  • Extract juice from soaked tamarind. Add 3 cups of water to to the tamarind juice and bring it to boil. Cook till the raw smell of tamarind disappears.
  • Then add salt, turmeric, pepper and cumin powder. Add more water if necessary and bring to boil in low flame for 10 minutes.
  • Heat ghee in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over rasam.
  • Serve hot with steamed rice.

July 25, 2018

COCONUT CHUTNEY WITH CURD

Ingredients:
Coconut -1 cup (grated)
Green chillies - 5-6 (finely chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 250 ml
Cumin powder - 1/2 tsp
Mustard seeds -1/2 tsp
Curry leaves - few
Coriander leaves  -2 tsp (chopped)
Oil- 1 tsp

Method:

  • Whip the curd and stir in salt, turmeric,cumin powder.
  • Add coconut, coriander leaves and mix well.
  • Heat oil in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over chutney.
  • Mix and keep aside for 20-30 minutes before use.

July 06, 2018

MAGAD LADDU

Ingredients:
Wheat flour-1 kg
Ghee- 750 gms
Sugar - 750 gms
Almonds- 2 tbsp (chopped)
Chironji - 2 tbsp
Raisins - 2 tbsp

Method:

  • Heat ghee in a pan and divide into 3 parts.
  • Divide the flour into two parts and fry one part at a time with one part of ghee till the aroma comes.
  • When both the parts are done, add sugar, almonds, chironji, raisins and remaining ghee.
  • Make round laddos with your palms.
  • When cool, store in airtight container.

July 04, 2018

MASALA PURI

Ingredients:
Refined flour - 125 gms
Coriander leaves- 1 tbsp (chopped)
Green chillies-2 (finely chopped)
Pomegranate seeds- 1 tsp (crushed)
Peppercorns -4 (crushed)
Chilli powder - 1/4 tsp
Cumin seeds  -1/4 tsp (pounded coarsely)
Salt to taste
Ghee - 1 tbsp
Oil

Method:

  • Mix together all the above ingredients. Rub in melted ghee and then add enough water to make stiff dough.
  • Divide the dough into small balls and roll them into round circles.
  • Heat the oil in pan and deep fry the puris one by one till golden.
  • Serve hot.



June 30, 2018

GOSHT SEL (LAMB STEW)

Ingredients:
Lamb - 400 gms (cubed)
Large onion - 1
Garlic cloves - 2
Ginger-1 tsp (finely chopped)
Ripe tomatoes-2 (peeled and chopped)
green pepper - 1 (deseeded and chopped)
Natural yogurt-3 pots
bay leaves - 2
Coriander powder - 1/2 tsp
Salt
Sugar
Oil  -3 tbsp
Coriander leaves 

Method:

  • Heat oil in a saucepan and fry the onion, tomatoes, garlic, ginger, bay leaf until onions are soft.
  • Add lamb pieces, coriander powder and pinch of sugar and salt.
  • Fry for a few minutes until lamb pieces are light brown.
  • Then add the yogurt and simmer over a very low heat for about 25 minutes, stirring occasionally. 
  • Garnish with coriander leaves.

June 29, 2018

SOOJI KHEER

Ingredients:
Semolina-1/2 cup
Sugar - 1/4 cup
Ghee - 1/4 cup
Dry fruit - 1/4 cup (chopped)
Milk - 4 cups
Green cardamom powder - 1/4 tsp

Method:

  • Heat ghee in a heavy based pan.
  • Add semolina and fry till aroma comes.
  • Add 1 1/4th cup of water and cook stirring all the time.
  • Add milk and stir on a low heat.
  • Add sugar, stir until it dissolved.
  • Stir in dry fruit and cardamom powder.
  • Remove and serve hot.

June 27, 2018

TOMATO PITLA

Ingredients:
Green tomatoes- 7-8 (cut into four pieces each)
Gram flour - 1 tbsp
Green chillies- 6 (slit)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida
Coriander leaves- handful
Turmeric-1/2 tsp
Salt to taste
Oil - 3 tbsp

Method:

  • Blend gram flour in one cup water and set aside.
  • Heat oil in pan;add mustard, cumin, fenugreek seeds and asafoetida; allow to fry.
  • Add turmeric and salt and stir once.
  • Add tomatoes and chillies and fry till the tomatoes are changing its colour.
  • Stir in gram flour mixture.
  • Cover and cook till the tomatoes are cooked and gravy is thick.
  • Serve decorated with coriander leaves.


MANGO MURABBA

Ingredients:
Raw mangoes - 1 kg (peeled and grated)
Sugar - 1/2 kg
Cardamom seeds-  1 tbsp
Cinnamon stick - 1" piece (broken into pieces)
Almonds and pistachios - 25 gms (blanched and sliced)
Charroli -1 tbsp
Kewda or rose essence - few drops
 salt

Method:

  • Apply salt on mangoes and set aside for a few hours, then squeeze out the water.
  • Put 2 cups of water in sugar and prepare a syrup of one thread consistency.
  • Add mangoes and cook in low flame till the mangoes are tender and syrup is thick.
  • Remove from fire and let it cool.
  • Mix in remaining ingredients and store in airtight bottle.


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