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27 April, 2014

Indian Food Recipe : Meat Curry

How to cook Mutton Curry In Tamil curry essentially means sauce. The curries are made from the combination of different types of spices along with yogurt or coconut milk. This combination will depend upon different regions of India. The curry is served either wet or dry depending upon the taste of people. They are made out of mutton, chicken, fish, prawns, eggs and vegetables. Requirements: Cubed 500 grams mutton Chopped onions 5 Ginger – garlic paste 1 tbsp made in 1 cup of water Chilli powder one a half teaspoon Green chilli paste 1 teaspoon Half cup tomato puree Coriander powder 1 tablespoon Turmeric powder half tablespoon Yoghurt 2 cups 8 black peppercorns and cloves 1 tsp – cumin seeds, 1 cup of coriander leaves neatly chopped Half of cup oil Salt to taste Cooking Methodology: Firstly flatten all the meat cubes into flat pieces. Now mix the yoghurt, chilli, turmeric, coriander powder and salt in the flat pieces of meat. Next step is to arrange half of the chopped onions in the pressure cooker at the bottom along with this arrange the pieces of meat along with yogurt mixture on the top of onions. Sprinkle ginger garlic water and rest of the onions then the whole spices Add 2 cups of hot water Pressure cook till done Now remove from the pressure cooker and cook until the gravy is thick. Once the gravy is thick add the tomato puree along with the oil Blend until the oil separates Garnish with coriander leaves and serve hot.

26 April, 2014

Indian Food Recipe : Chicken Biryani

How to cook Chicken Biryani Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The famous and most consumed is the Chicken Biryani. Traditionally earthen pots are used to make biryani to bring out the best aroma from the best quality ingredients used in the dish. Ingredients:- 1 kg – chicken, cut into medium size pieces. ½ kg basmati rice. 1.5 glasses of water. 1 tsp. – Ginger paste. 1 tsp. – Garlic Paste. 3- Large onions finely sliced. 3 – Green chillies, chopped. 1 cup – chopped fresh mint leaves. 1 cup – chopped fresh coriander leaves. 1 tsp – red chilli powder. 10 strands of saffron. ½ cup – milk. 2 cups – yoghurt. 2-3 tbsp. – lemon juice. 7- Cloves. 2 – Bay leaves. 5 – Green cardamoms. 1 – Inch piece cinnamon. 2 tbsp. – ghee. ¾ cup – oil. Salt to taste. Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon. How to cook: Soak saffron in milk and keep aside. Fry the sliced onions till crispy golden brown in color. Set aside to cool. When cool, grind to a coarse texture and set aside Rub ginger and garlic paste all over the chicken Add red chilli powder, half of the mint and coriander, lemon juice, green chilles, the ground spices ,crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the gravy is not fully fried. Boil 1.5 glasses of water, when hot enough add some whole cloves, bay leaves, cardamoms and cinnamon then add salt and the rice. Parboil the Rice Drain the water and keep the rice side To layer the biryani add ghee in an earthen pot and layer rice then chicken gravy then rice and add the saffron milk to it Put the remaining ghee , coriander, mint leaves to garnish Seal the biryani and cook till rice is fully cooked Serve hot with raita.

25 April, 2014

Indian Food Recipe : Fried Fish

Fried Fish Recipe Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India. Ingredients: 1 Kg fresh fish fillets 1 – egg white, beaten 1 cup – bread crumbs 2 tbsp – melted butter Salt as per taste ¼ tsp – pepper powder How to cook: Preheat oven at 350 degree C. Mix egg, salt and pepper Dip the fillets in egg Roll in bread crumbs On a baking tray put the fish to bake after greasing it Pour melted butter over fillets Bake for 10 mins or till it’s done

23 April, 2014

Indian Food Recipe : Uttapam

Uttapam Recipe Uttapam is made from the blend of Urad dal and rice. This combination is excellent and vital for health and has greater nutritious values like vitamin B, folic acid and other protein. In India this south Indian dish can be served during brunch, lunch or dinner. The cuisine was initially discovered in 1st Century A.D. The same is eaten all across India especially in hotels which serve South Indian Cuisine. Ingredients:- Dosa Batter- 1 Cup. Tomato- 1. Small onion- 1. Broken Cashew nuts- 5-7 pieces. Green chillies 1-2. Coriander leaves- 1 bunch. Cooking Method : Wash and chop all the ingredients then mix it batter. Add salt as per taste. Now take a non stick pan and heat it. Cover the pan by adding teaspoon of oil. Now slowly flip it and let other side get cooked. It should smell nice and crisp. Serve it hot with the combination of coconut chutney.

23 April, 2014

Indian Food Recipe : Poha

Poha Recipe Poha has inherited quality of easy digestion and gets ready in minutes for a tummy full breakfast. It is suitable to consume for all age group, made from flattened rice. Best paired with onions, grated coconut and coriander leaves Ingredients Beaten Rice- 1 cup. Crushed Groundnuts- ¼ Cup. Coconut grated- ¼ Cup. Coriander leaves- ¼ Cup. Curry leaves- 1 stalk. Sugar- ¼ tsp. Salt to taste. Green chillies- 4. Lime Juice- 1 tsp. Oil- 1.5 tsp. Chopped onions-2. Chopped small potatoes- 2. Cumin and Mustard seeds- ½ tsp. Procedure In a vessel, Wash poha till clean. In a heavy sauce pan, heat little oil, add seeds and then potatoes. Add curry leaves and green chillies and stir it for 2-3 minutes. Add fried onions till tender. Now add poha and other ingredients. If you want little pungent taste, squeeze few drops of lemon. Garnish with little coriander and grated coconut. Serve with hot tea or coffee.

21 April, 2014

Indian Food Recipe : Kachori

How to cook Kachori We Indians love our snacks. There cannot be a better snack than the humble Kachori. This snack is made and eaten at street stalls around the country. However the best part is that it can be made and eaten at home. Ingredients Urad dal- (½ Cup). Asafoetida– (5 pinches). Ginger and green chillies paste (3 tbsps.) Red chilli powder- (1/2 tsp.). Pepper powder- (1/2 tsp.). Salt- (1/2 tsp.). Oil (8 tbsps.). Maida (3 cups). Oil for frying. Method For stuffing In a vessel, first soak urad dal overnight, then semi grind it with little water In non stick pan heat 2 tsp. of oil and add the Asafoetida. Add green chilli and ginger paste. Put the dal when the oil separates. Stir it nicely and do not allow the dal to stick at the bottom. Add pepper, salt, chilli and mix it well. Continue the stirring procedure till the dal starts to thicken For kachori: Prepare dough with a combination of Maida, oil and salt. Make small balls with this dough. Add the stuffing to the balls and flatten them. Roll them again in rounds and deep fry them Serve them for snacks or breakfast.

16 April, 2014

Indian Food Recipe: Idli

Idlis Recipe Idli is a very famous dish in India. It is originally from South India but is made everywhere and relished by everyone. It’s a breakfast recipe edible for old age to children as it is very soft. Diet conscious people have idlis as a first on their list. Ingredients: 1 cup – split black gram 1 cup –rice 1 tsp – fenugreek seeds (optional ) Salt to taste Methodology: Soak rice, split black gram, and fenugreek seeds in lots of water. Leave it overnight. Grind the mixture and leave it to ferment for a day. It should have the consistency of a batter after grinding. Grease the idli molds and set the batter into them. Heat water in the idli cooker till it starts boiling. Steam cook for about 12-15 minutes on a high flame. Turn off the gas and leave it for 15-20 minutes as it’s difficult to remove the idlis when extremely hot. Serve it with hot sambhar.

16 April, 2014

Indian Food Recipe: Dosa Sambhar

Dosa Sambhar Recipe Dosa is a South Indian dish which is popular worldwide for its unique taste and the crisp feeling. It is eaten as a main course meal in most of South India. Anyone can cook this recipe with ease. It has been sold all over India in restaurants and on the roadside. Some people even sell this recipe on cycles accompanied with Sāmbhar. Now please note down the ingredients to prepare this. For Dosa: Rice- 1 cup Par boiled rice- 1 cup Black gram- ¼ cup Fenugreek seeds Soda Curd Clarified butter Some water For Sāmbhar: Fresh tamarind Sāmbhar powder Fresh onion Fresh tomatoes Fresh coriander leaves Fresh garlic cloves Pigeon peas Butter or oil Mustard seeds Salt Asafoetida Method to make Dosa: Prepare a dal and rice mixture by adding water and fenugreek seeds to it. Now grind all of them together with the help of a food processor. Do not make the mixture is not smooth. It must have some amount of grainy texture. Now add some soda to fragment it and salt for taste. Now leave the mixture for a fortnight or for at-least 8 to 10 hours. The batter must be consistent enough to cover the spoon completely. Now prepare the griddle to make the dosa. With the help of a spoon, pour the dosa mixture in the centre of the griddle in a thin oval shape. Now pour some clarified butter or oil on it. Once the color changes to golden brown, you can remove it with a spatula. Method to make Sāmbhar: Take some toor dal with water in a pressure cooker and let the whistle sound 5 to 6 times. Grind 1 onion, 2 garlic cloves and 4 tomatoes together. Use tamarind juice to give a nice flavour with the help of water. Now add the main ingredient, Sāmbhar powder in it with all the finely chopped vegetables. Keep it on high boil, adding cooked dal and let it boil for a few minutes. Once it has come to the boil, add the onion, garlic paste to it. You also add some salt and asafoetida. Take a pan and place 2 teaspoons of ghee to it. Add mustard seeds to this pan and let them sputter Next add it to the Sāmbhar. Now garnish the Sāmbhar with fresh coriander leaves and serve it with the dosa.

15 April, 2014

Indian Food Recipe: Parantha

Recipe of Parantha One of the most famous dishes in North India is parantha which is loved by most of the people. When you will visit North India, you will find parantha streets everywhere around the region. This is a very popular dish which is highly popular worldwide and people from all over the world come here to enjoy it. To bring in the taste of the typical North Indian parantha, this dish is been prepared under a special process. One has to make arrangements for firewood with burning coal so that the parantha can get a smoky flavor. One can even use a griddle to prepare parantha at home. Now follow the ingredients to make this recipe: You will needs around 2 cups of wheat flour Around 2 spoons of ghee Around 1 spoon of chilli powder Water as per requirement Salt as per taste Utensils: Rolling board to make the parantha Rolling pin Method: Now mix all the ingredients given above with water to make soft dough. Leave the dough for 10 minutes. Prepare three to four balls of the dough for later use. Place the dough ball on the rolling platform and roll on it. Now apply some ghee on top of it. Fold it in a shape of a crescent and apply ghee and fold it in a triangle shape. With the help of rolling pin, roll the dough into triangle or circle. Now fry with ghee on tava and eat it with your favorite side dish.

15 April, 2014

Indian Food Recipe: Dum Aaloo

DUM AALOO Dum Aaloo is the most popular Kashmiri potato recipe which is well known for its appetizing flavor. This dish is popular all across the world. This dish has originated from Kashmir and is prepared almost in every household in India. Dum Aaloo tastes excellent served with chapattis, Nan or parantha. So let us learn how to prepare this delicious dish in following recipe. Ingredients: Baby small potatoes – 10 nos. Take 3 tablespoon of mustard oil Two tablespoons of tomato puree Half teaspoon of sugar One large onion sliced Two large cloves of garlic Cashewnuts – 6 Salt as per taste Half a teaspoon of turmeric powder Half a teaspoon paprika chilli powder Half a teaspoon of garam masala – this you can get ready made from the market Preparation method Take a heavy bottom pan and heat the oil. Let the oil be hot enough so that you can easily fry the ingredients Now fry the sliced onions until they are golden brown. Remove them and keep them aside Next fry the baby potatoes until they are brown; now remove them and keep it aside Grind the fried brown onions and the garlic into a fine paste and add to the hot oil Next add all the masalas such as turmeric powder, chilli powder, salt, sugar and garam masala along with a bit of sugar These masalas have to be fried on a low flame for some time until the oil leaves the sides of the gravy. Now add tomato puree, cashew paste and let is simmer for some time. Serve hot with roti or rice.