Wednesday, September 4, 2013

Vegetable Biryani


So inviting and irresistable authentic tasty vegetable biryani with less spices.Found this easier version recipe from one my friend,and happy to share on my blog.
Ingredients:

Basmati Rice - 2  cups
 Garam Masala (Cloves - 3; Cinnamon - 2 inch stick; Bay leaf - 3; Cardamom - 2)
Onions - thinly sliced - 2 cups
Ginger garlic 1 tsp
Carrots - 1 (chopped)
Capsicum 1/2 a size (chopped)
Green peas 1/4 cup( frozen)
Beans - 10 - cut into 1" pieces
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp 
Yogurt/ - 1 tbsp
Cashew nuts - 5 (roasted)
Ghee - 1 tbsps
Water 3 1/2 cups
Salt - to taste
Oil 3 tbsps

Method:

Cook the presoaked rice with veggies in a pressure cooker .Heat oil in a pan and add the garam masala. the aroma starts to impart add the onions and saute until transculent.Add the cooked vegetables,ginger garlic paste . Mix the spice powders in yogurt like a paste and add to the above. Add salt & fried cashews  to cooked rice  .Serve hot with Raitha.





Sunday, September 1, 2013

Ice Cream Fruit Salad Medley

Ice Cream Fruit Salad Medley

Made this amazing fruit salad when I was in my college and want to share with you all.If you tired of making the typical way of fruit salad,try this its something different you will know.Very simple and super delicious..!

Ingredients:

2 Riped Banana cut into bite size pieces
2 Apples( cut them in the same way as banana)
2 Scoops of Vanilla Ice Cream
1 1/2 tsp of Vanilla Custard Powder
A small piece of Dark chocolate
1 Tsp of Honey
2 Tsps of Sugar
A pinch of Cardmom powder
1 Tsp of Mixed Fruit jam( I usually use the pineapple jam)
1/2 cup of cold milk

Method :

Mix all above ingredients together in a large mixing bowl.Cover it and refrigerate till use.If you prefer top it with mixed fruit jam or dry fruits while serving.



Mini Bites Plain Puffs

A very much alike my recently posted vegetable puffs.But these are plain mini bites puffs,I had some left over pastry sheets wanted to use it up so thought I would try a making few of them in different shapes."Fun,easy and enjoyable to all.Another great idea!"


Procedure

Check out my vegetable puffs recipe.Follow the same steps,excluding the portion of stuffing the puffs.



Rawa Upma Pulav


This recipe was originated by me and was done a while back but now I'm posting on my blog.Instead of rice I used fine sooji ( Rawa) and vegetables regardless which gave an authentic spicy taste as a best breakfast menu.

Ingredients:

2 Cups of Roasted Fine Sooji (Rawa or Semolina)
2 Medium Size Tomatoes and Onions (chopped)
Carrots,Green peas( I used frozen peas)
3 to 4 Green chillies
1 Clove Minced Garlic 
1/2 tsp of Cinnamon Powder
Less than 1/2 Cup of Dry Coconut Powder
A Bunch of Chopped Coriander
1/4 tsp of Clove Powder
Mustard seeds,urad dal,tumeric powder just about 1/2 tsp each for tempering
4 to 5 Tbsps of Oil
Salt for taste.
6 cups of water

Method:

1. Cook all the veggies in pressure cooker for 3 whistles.
2. Grind coconut powder,chillies,coriander,clove powder,cinnamon powder and minced garlic.
3. As usual in a heated pan add the tempering ingredients with chopped onions and tomatoes.Saute them till soft,add grinded pastePour 5 cups of water onto this and bring them to boil.Add salt
4.Simmer the heat,gradually add the roasted sooji,keep stirring well without any lumps.Squeeze one full size lemon just to give an extra tangy taste.



Sunday, August 25, 2013

Aloo Manchurian


I was always aiming & confident  to try aloo manchurian instead of gobi.Didn't take much time in preparing as cutting and boiling the florets of Cauliflower is an hectic job.Definitely a worth trying recipe which is quick and simple.


Ingredients:

Maida/all purpose flour and Rice Flour 1/2 cup each
Corn Flour 1/4 cup
Baby Potatoes 6 to 10 
Minced Ginger & Garlic 3/4 tsp each
Capsicum (optional) 1/4 cup- steamed in microwave safe bowl for 2 mins
Green chillies 2 (chopped)& coriander
Tomato chillie sauce 3 to 4 TBsps ( add if required more )
Soya Sauce 1 tsp
Ghee and oil for tempering 2 tbsps
Oil for deep fry
Salt as per taste

Method:

Make a thick batter of all the flours with salt.keep aside.
Boil and peel the potatoes.In a Kadai deep fry them in medium heat oil. 
For Seasoning with gravy:

Heat oil in a pan and add minced ginger- garlic paste.Stir and add chopped green chilli coriander,leaves and the tomato sauce
Now add the deep fried potatoes and mix well till the sauce thickens potatoes well.





Chayote Squash/Seeme Badanekayi Raitha


These recipe is similar to my previously posted Coconut Thambuli,but only few changes I made is i used Chayote Squash Vegetable( pressure cooked for 2 whistles).And for grinding the paste I added the mustard seeds.
Please do refer my previous post for further details.




Aviyal

Avial is a speciality dish of Kerala Cuisine.It is a thick mixture of a lot vegetables, yogurt and coconut,seasoned with curry leaves. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. You can choose your own combination of veggies.


Ingredients:

Carrot and bell pepper 1 each ( chopped lengthwise)
Green peas ( frozen ) 1/4 cup
Rice flour for thickness ( 2 to 3 tbsps )
Yogurt 1 cup
Grated coconut 3/4 cup
Green Chilli 4 to 5
Jeera 1/2 tsp 
Cilantro 4 to 5 strands and curry leaves
Mustard seeds,turmeric powder,oil and asafeotida for tempering
2 to 3 cups of water.

Procedure:

1. Cook all the veggies in a pressure cooker for 2 whistles.
2. Grind the coconut,Chilli ,jeera and cilantro to a coarse paste.
3. To the cooked veggies add the grinded paste,yogurt,salt and bring them to medium heat.Before this,make a thick paste of rice flour mixed with water and add to the above cooked curry.
4. Next for tempering heat oil in a pan,add mustard and asafeotida.you can add curry leaves too and good serve them with rice or chapathi.



Wednesday, August 21, 2013

Chakli/Muruku


A Perfect South Indian Snack Bite.Likewise it's deep fried snack usually made during festive season.You can munch them anytime of the day when hunger strikes.

Ingredients:

Rice flour 3 cup
Chick peas flour or dhalia powder 1/2 cup
Cumin seeds and turmeric powder 1/2 tsp each
Red chillie powder 1/4 tsp
Ghee 2 tsps
Salt to taste
A pinch of soda.
Procedure:

1. First in a small boil 3/4 cup of water.Add cumin,chillie,turmeric powder and ghee.Turn off the heat.Sieve rice and chick pea flour together to a mixing bowl. Add the above boiled water with hing, salt and mix together.
2 )Add water little at a time and make a chapati like dough. Dough should not be too stiff nor too loose.
3 ) With the help of chakli presser,take little of the dough and fill into the chakli mold.Press and shape on greased plastic cover and it ready to deep fry in oil.
4. Take a Kadai,gently slide them in a medium heat oil and turn them both sides till they are crispy and golden brown.
5.Spread them on a paper towel.




Monday, August 19, 2013

Broccoli Stir Fry


Broccoli is very rich fiber,vitamins,minerals and so on.Each vegetable or fruit has unique benefits.One of the very nutrional vegetable which is good to almost all age group.Cooking broccoli is a contingent part so I use microwave to steam it.

Ingredients:

2 Cups of Chopped Broccoli ( I used frozen broccoli florets)
1 Big Onion (chopped)
3 to 4 Green Chillies (chopped)
Dry Coconut Powder 1/4 cup
Frozen Green Peas 1/4 cup (optional)
Chopped Cilantro as required
For Seasoning :
2 Tbsps of oil
1 Tsp of mustard seeds,urad dal .
1/4 Tsp of cumin seeds and turmeric powder
Salt as per taste.

Method:
1. In a microwave safe bowl,cook the broccoli for 8 to 10 minutes.Dont add water since i used frozen broccoli.
2. In a medium heat saucepan add oil with mustard and cumin seeds,after spluttering stops add urad dal.Saute with chopped onions and green chillies till soft.
3. Add the cooked broccoli,coconut,turmeric powder,green peas and salt.finally add cilantro to taste.


Sunday, August 18, 2013

Crispy Maddur Vada With Green Onions


Sunday Evening Special,crunchy munchy Maddur Vada.Its a one of most popular snack item in Karnataka.Tastes good with dip of coconut chutney or coriander chutney.This time not just like regular maddur vada,I added fresh green onion or scallions which gives as an added special taste to the snack.

Ingredients :
1 Cup Rice Flour
1/2 Cup All Purpose Flour Or Maida
Semolina or Sooji less than 1/2 Cup ( roasted )
1/4 cup of roasted dry coconut powder
1 Tsp of roasted and crushed peanuts
1/8 Tsp of Cumin Seeds
Half a size Onion finely chopped
Fresh Green Onions just about 1/2 Cup
2 Chopped Green Chillies
Cilantro and Salt to taste.
Water as needed
Oil for deep fry

Method :
1.  Mix all above ingredients with water in a mixing bowl as required .Knead well and make thick dough.Make sure you dont add excess water to the dough( adding less water gives more crunchy vada)
2. Grab a lemon size ball from kneaded dough & press them flat on a greased sheet just like patties.
3. Heat oil in a pan on medium and deep fry them till crispy golden brown.
4. Spread them on a paper towel to remove excess oil and serve hot with coconut or coriander chutney.





Tuesday, August 13, 2013

Coconut Badam Burfi


Here comes another simple version of Badam Burfi accompanied with coconut.To be honest,i used badam powder not the whole almonds.Though the recipe sounds simple tastes great.

Ingredients:

1 Cup Coconut(grated)
1 Cup Sugar(powdered)
3 Tsps MTR Badam powder
1 to 2 Tbsps of Condensed milk( I used fat free)
1/4 cup of Ghee ( I used less than 1/4 cup )
3 Tsps of Maida Or All Purpose Flour
Warm Milk less 1/4 cup
A Pinch of Cardamom powder

Procedure:

Heat a thick bottomed pan,add ghee(use partial portion)grated coconut,powdered sugar,condensed milk and cardamom powder.keep stirring well till the sugar melts down,bring them to sim.
Meanwhile,in a small mixing bowl make a thick paste of ghee(remaining) and maida .If necessary add milk to it.
Now add this paste to the coconut and sugar.You can see a thick consistency,don't stop stirring until it leaves sticking from the pan.
Take greased sheet,spread on equally and press gently.Allow it cool and cut them into desired shape and size.You can garnish them with roasted cashews and dry coconut powder.

HAPPY COOKING !!!!





Instant Bisibelebath (Moongdal version)


Think of Karnataka cuisine the first thing which pops into our mind is most delicious and authentic dish Bisibelebath.The name itself suggests that it's a combination of rice ,lentils and spicy powder.There are varaties of Bisibelebath you can make,for example Oats Bisibelebath,Avalakki Bisibelebath,Cracked Wheat Bisibelebath and so on.This time I gave a try to Bisibelebath with moongdal (hesarubele).

Ingredients:

1 Cup Sona Masoori Rice
1/2 Cup Moong Dal
1 Carrot ( chopped lengthwise)
1/4 cup Lima Beans ( I used frozen)
1 Tbsp of peanuts
1  1/2 tsp of Garam Masala
1 tsp Red Chillie & Turmeric powder
Cashews & Cilantro to garnish
3/4 tsp of tamarind paste
Coconut powder as desired
Salt to taste
5 to 6 cups of water

For Seasoning;
Oil and 1 tbsp each
Mustard seeds,asafeotida & curry leaves
Procedure :
Cook rice,vegetables and moongdal together with measured water in a pressure cooker and bring them to 5 whistles.
In a sauce pan heat oil,add mustard seeds,asafeotida,curry leaves,salt.Sim the heat add garam masala,cashews,red chillie and turmeric powder.Saute them for less then a minute.Finally add tamarind paste...
Mix the above with cooked rice.Add hot water to the rice if needed.
Garnish them cashews and cilantro.


Rice Specialities

Thursday, August 8, 2013

Mango Shrikhand

Mango Shrikhand is traditional sweet dish from Maharashtra and Gujrathi cuisine.A dessert made from strained yogurt,is very tasty,healthy and easy to make.Since mine was a thick consistency yogurt never strained it.One of the best served dish  made during all festive season.

All you need is:

Fully riped mangoes- 2
Yogurt - 3 cups 
Sugar - 7 to 8 tsp ( may increase as per taste )
Cardamom powder - 1/8 tsp
A Few Saffron strands

How to make it :

1. Chop the mangoes into pieces and remove the skin.Squeeze them into a fine purée.
2. Blend the mango purée with yogurt,sugar,cardamom powder & saffron until   smooth texture.Transfer them into a serving bowl.Refrigerate the smoothie for about two hours.Serve chill.
3. A good combination for poori's and chapathi.

Happy Cooking !!