SPICY PULAO WITH BRINJALS

SPICY PULAO WITH BRINJALS

Spicy Pulao with stir fry Brinjals is an amazing rice dish preparation commonly known as Vangi masala bhath made with eggplant/ brinjal added to basmati rice with aromatic masala playing the key role.

 

 

 

 

Ingredients:

Egg plants 500g(cut into small pieces,vertically)
Poppy seeds 2 tb
Red chilly 4 nos.
Pepper corn 6 nos.
Sesame seeds 2 tb
Dry coconut 8 small pieces
Coriander seeds 1 tb
Ghee 3 tb
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Cashew nuts 6 n
Green chilly 5 nos.
Salt to taste
Turmeric - pinch
Boiled Rice 1 large cup
Whole garam masala (all)

Method:


1. Take a pan add whole garam masala, poppy seeds, whole red chilly, pepper corn, sesame seeds, dry coconut, coriander seeds, dry roast on a slow flame, and make a powder.
2. Heat ghee in a pan and mustard seeds, cumin seeds, crackle it,and add cashew nuts, green chilly, egg plant, salt, add pinch of turmeric, add the powder we made, mix it,cook for few minutes till the egg plants get tender and add boiled rice and toss this and switch off the flame.

 

PUMPKIN MASALA

PUMPKIN MASALA

This is a savory pumpkin recipe that will totally blow you away and its totally different from the sweet creations thats normally associated with pumpkins

 

 

 

 

Ingredients

2 tbsp besan(gram flour)

10 number cashewnuts(optional)

1 tsp red chilli powder

1/2 cup coriander leaves chopped

1/2 tsp coriander powder

1/2 tsp cumin seeds

6 number curry leaves

1 tsp ginger garlic paste

1/2 tsp mustard seeds

1 tbsp oil

1 number onion medium

500 grams pumpkin

salt to taste

1/2 tsp sugar

pinch of turmeric



Directions
• Take a pan add oil, mustard seeds,cumin seeds,cashewnuts,onion chopped mix well then add salt, turmeric,curry leaves,ginger garlic paste, mix and cook for 2min, then add pumpkin,coriander powder,chilli powder, sugar, add little water saute it, close it with a lid and cook till pumpkin is tender.
• Now in another pan add oil, then basen roast till golden colour.
• Now add roasted basen to pumpkin curry and cook for 2 or 3 min then finely add chopped coriander leaves.

HYDERABADI PASANDEY

HYDERABADI PASANDEY

 

 

 

 

 

 

Ingredients

·      Pasanday ½ kg

·      Onion Fried 250 gm

·      Yogurt 250 gm

·      Green chilies 6

·      Oil ½ cup

·      All spice powder 1 tsp

·      Turmeric ½ tsp

·      Nutmeg powder ½ tsp

·      Cumin 2 tsp

·      Red chili powder 2 tsp

·      Coriander powder 2 tsp

·      Ginger garlic paste 2 tsp

·      Ginger sliced 1 tbsp

·      Sesame seeds 1 tbsp

·      Desiccated coconut 1 tbsp

·      Peanut 1 tbsp

·      Fresh coriander 2 tbsp

·      Salt to taste

How to make Hyderabadi Pasanday

·      Roast 1 tbsp sesame seeds, 1 tbsp desiccated coconut, 1 tbsp peanut and 2 tsp cumin.

·      Marinate pasanday with roasted seeds and coconut mixture. also add ½ tsp turmeric, 2 tsp red chili powder, 2 tsp coriander powder, 2 tsp ginger garlic paste, 250 gm fried onion, 250 gm yogurt, 1 tsp all spice powder and salt to taste.

·      Now heat ½ cup oil in a pan, add marinated pasanday, cover and cook on low flame till meat tender.

·      Now add 1 glass water and 6 green chilies. Cook for 10 minutes.

·      Garnish with 1 tbsp sliced ginger.

·      Hyderabadi Pasanday is ready to serve.

 

FRIED MUTTON CHOPS

FRIED MUTTON CHOPS

 

I found this incredibly delicious recipe in the magazine. I did few changes and tried this recipe on Eid-ul Adha . Enjoy!

·      1/2 kg mutton chops, washed and cleaned (10-12 pcs.)

·      1 cup beaten plain yoghurt

·      4 green chillies, washed,ends trimmed and finely chopped (instead of chopping i made a paste)

·      2 teaspoons coriander powder

·      1/2 teaspoon turmeric powder

·      1/2 teaspoon ginger-garlic paste

·      1 teaspoon red chili powder

·      1 teaspoon garam masala powder

·      2 eggs

·      salt

·      oil, for shallow frying

·      2 sliced onions for garnish

·      1 sliced lime for garnish

Method:-

 

In a bowl, mix together the beaten yogurt, ginger-garlic paste, corriander, red chilli, turmeric and garam masala powder, green chillies paste and salt to taste.

Add the mutton chop pcs.

Mix well so that the chops are coated well with the marinade.

Marinate for 3 hours.

Put the mutton chops{no water required} in a pressure cooker and pressure cook till done.

This was the actual method written in the magazine,but here what i did,i first put the mutton chops with little water in a pressure cooker and pressure cook till done. Then marinated the chops as above because i didn't want to loose the gravy and juice.

Remove each piece and keep aside.

Beat an egg in a bowl using an electric beater until light and fluffy.

Just before serving, dip each mutton chop piece in the beaten egg.

(Instead of dipping the chops i added eggs in the marination and mixed well.)

Heat oil in a wok.

Shallow fry the mutton chops in the oil until browned on either side.

Drain on clean paper towels to remove excess oil.

Transfer the drained mutton chops in a serving platter.

Garnish with onion slices and sliced lemon pcs.

Serve immediately with  green chutney of your choice.

 

POMFRET MASALA FRY

POMFRET MASALA FRY



Fish fried whole with a combination of spices.Few years back I went to Goa with family to spend the holidays, I have learned this recipe there from a Goan lady..

Ingredients:

1 kg fish like pomfret, or part of a larger fish, in one piece, scaled and cleaned but skin kept intact

1 tsp salt and 2 tsp lemon juice


Grind to a paste:

1 Tbsp carom seeds, roasted

1 Tbsp chopped ginger

1 Tbsp chopped garlic

1/2 tsp turmeric

1 tsp red chilli powder

2 tsp salt

2-3 green chillies

1/4 cup (60 gm) mustard oil to fry

Lemon juice and chaat masala for garnish

　

Method:

Make slits along the length of the fish, on one side, going deep into the fish, along the bone, but not cutting through the opposite side-- thus creating a pocket. Repeat on the other side of the bone, and you will have two such pockets on either side of the bone of the fish.

Apply salt and the lemon juice to the fish inside out, leave for about 15 minutes and wash off. Drain and wipe dry.

Apply the ground paste all over the fish, inside too. Heat the oil to high, and then shallow fry the fish, browning over high heat, first on one side then the other.

Lower the heat, cover and cook till cooked through 5-10 minutes, depending on the thickness of the fish.)

Transfer on to a serving dish, garnish with the lemon juice and chaat masala and serve.


Note:
To take out the smell of fish you can also wash it with gram flour(besan) rubbing on it.

KAHWA (KASHMIRI TEA)

KAHWA (KASHMIRI TEA)

 Kahwa helps you relieve headache and maintain fluid levels too,it is a good drink in winters.

Serves 4.

 

 

 

Ingredients:

4 tsp kashmiri green tea/any green tea
4 pinches of saffron(kesar) strands
2 green cardamoms(elaichi) slightly crushed
8 almonds blanched and chopped
12 mm (1/2") piece cinnamon(dalchini)
2cloves(laung)
2 tbsp sugar

Method :

Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame.

Meanwhile, dissolve saffron in a little water by rubbing it gently.

Strain the tea and add the saffron liquid together with almonds.

Serve hot.

PEAR AND APPLE DRINK

　

PEAR AND APPLE DRINKApple is a good all-round fruit, when blended with pears, carrot and mint; it may help in the treatment of constipation.








Makes 2 small glasses (300 ml).


Ingredients:

2 medium sized apples unpeeled,cored and cut into pieces
2 small peers unpeeled,cored and cut into pieces
4 to 5 mint sprigs with the leaves, roughly chopped
1 medium sized carrot cut into pieces
crushed ice to serve

Method :

JUICER

Juice all the ingredients.
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
MIXER / BLENDER
Blend all the ingredients using little water (if required) till smooth.
Strain the juice using a strainer or a muslin cloth.
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

MINT AND CUCUMBER RAITA

　

MINT AND CUCUMBER RAITA

Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes) and dipping.






 

Ingredients:
2 cups thick yogurt, whisked till smooth
1/2 cup mint leaves chopped fine
1 large cucumber grated
3/4 tsp cumin powder
1/4 tsp red chilli powder or black pepper powder(if you don't like spicy)
1/2 tsp sugar
Salt to taste
Method:
Mix all the ingredients together in a large bowl and blend till mixed well
Chill and serve.

MOOLI (RADISH) PARATHA

MOOLI (RADISH) PARATHA







　
Ingredients:

Radish (Mooli) - 1.5 cups grated
Wheat Flour - 2 cups
Carom seeds or Bishop's weed (Ajwain) - 1/2 tsp
Turmeric powder(Haldi) - 1/4 tsp
Onion - 2 tbsp chopped finely
Red Chilli powder - 1 tsp
Cumin powder (Jeera powder)- 1/2 tsp
Coriander leaves - 1 tbsp chopped finely
Salt - to taste
Oil - to toast
Water - as required to form the dough

Method:
In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pilable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the stuffing.

Peel off the skin and grate radish and measure it in cups then transfer it to a colander along with turmeric powder. Then crush it with your hands to remove excess water from the radish, Set aside. Heat oil in pan - add ajwain let it splutter.

Then add onion let it slightly brown.Then add radish along with all the spice powders along with salt.

Mix well and keep sauteing till it becomes dry stay for 5-7mins.Then add chopped coriander leaves.Transfer to a plate and set aside.

Make equal sized balls with the dough and the radish stuffing. Make radish stuffing balls little smaller than the dough.Roll each ball into a thick circle,keep the stuffing seal it by pulling all the edges to the center .

Seal it completely and then roll it into a thin / thick
parathas as per your preference, dust flour then and there to avoid sticking.
Heat a non stick pan and carefully transfer the paratha, drizzle oil and cook till both the sides has golden spots.

Brush with ghee or butter while serving.

Serve it hot with plain curd or mango pickle.... Yum combo!! :)

RICE BALLS

RICE BALLS

This is the Indian version of Italian dish Arancini di Riso.     Ingredients:

bread crumbs 2 cups

boiled rice 3 cups

coriander 1tbsp

cumin seeds 1 tsp

egg 2

ginger garlic paste 1 tsp

green chillies 3chopped

maida 2 cup

oil to fry

onion chopped 1 cup

paneer cut into small pieces 1cup

peas boiled 2 cups

boiled potatoes cut into small pieces 2

mozerella cheese grated 1/2 cup

biryani orange color or saffron

red chilli powder 2tsp

coriander powder 1tsp

garam masala powder 1/2tsp

salt to taste

　

Method:

FOR STUFFING:
Heat oil in a pan, add cumin seed, chopped onions, green chili, peas, potatoes, red chilli powder, coriander powder, garam masala powder, chopped coriander, paneer,mix all for few minutes until all the masala get coated.

　

FOR BALLS:
Take a bowl add cooked rice, grated cheese, pinch of saffron or color, egg yolk, chopped coriander . Mix it and then divide equal portions and stuff the above mixture, seal it thoroughly without oozing out the mixture, shape it into a ball or pear shape .

　

FOR CRUMBLING:
Take three bowls 1.for maida, 2. for beaten egg, 3. for fresh bread crumbs, roll the dumpling in the maida , then in beaten egg and later in fresh bread crumbs shape and deep fry in hot oil till crisp and golden brown.

Serve hot with tomato ketchup.

NOTE: If you don't want to use egg you can use cornflour.