Monday 23 April 2012

IDLI PULAO



Ingredients
Idlis - 6
Onion - 1 (chopped)
Green chilli - 1 (chopped)
Mixed vegetables - 1 / 4 cup (chopped)
(carrot, cauliflower, beans, boiled peas)
Coriander leaves - 2 Tbsps (chopped)
Coconut - 2 Tbsps (grated)

To Temper
Mustard seeds - 1 Tsp
Dry red chillies - 2
Curry leaves - 1 sprig
Oil / Ghee - 2 Tbsps

Method
1. Crumble the idlis and set aside.
2. Heat oil in a pan and add the mustard seeds,
    dry red chillies and curry leaves.
3. Now add the chopped onion and green chilli
    and saute for two minutes
4. Add the finely chopped vegetables and stir fry
    till done.
5. Add salt to taste and crumbled idlis.
6. Stir for five minutes and remove pan from
    stove.
7. Serve hot garnished with chopped coriander
    leaves and grated coconut.

Wednesday 18 April 2012

MASHED RAW JACKFRUIT



Ingredients
Raw jackfruit - 2 cups (chunks)
Green chillies - 2 (chopped)
Turmeric powder- 1 / 2 Tsp
Salt - to taste

To Grind
Coconut - 1 cup
Garlic - 5 cloves (chopped)
Cumin - 1 Tsp
Turmeric powder - 1 Tsp
Chilli powder - 2 Tsps
Curry leaves - 1 sprig
Salt - to taste

To Temper
Mustard seeds - 1 Tsp
Dry red chilli - 3
Curry leaves - 1 sprig
Oil - 2 Tbsps

Method
1. Pressure cook raw jackfruit chunks with green chillies
    turmeric powder and salt.
2. Remove and keep aside the raw jackfruit chunks to cool.
3. Grind coarsely the ingredients to grind and set aside.
4. Heat oil in a pan and temper mustard seeds, dry red
    chillies and curry leaves .
5. Mash the cooled raw jackfruit chunks well and add to
    the tempered ingredients and mix well.
6. Add the coarsely ground masala to the pan and mix well.
7. Let the mixture cook for two minutes in low flame.
8. Remove from pan and serve hot.

Wednesday 11 April 2012

GINGER AND TAMARIND PACHADI



Ingredients
Ginger - 250 gms (grated)
Green chillies - 2 (chopped)
Tamarind pulp - 5 Tbsps
Jaggery - to taste (grated)
Salt - to taste
Oil - as required

To Grind
Cumin powder - 1 Tsp
Turmeric powder - 1 / 2 Tsp
Chilli powder - 1 Tsp
Fenugreek powder - 1 / 4 Tsp
Asafoetida powder - 1 / 4 Tsp

To Temper
Mustard seeds - 1 Tsp
Dry red chillies - 2
Curry leaves- 1 sprig
Oil - 2 Tbsps

Method
1. Heat coconut / gingelly oil in a pan and fry the grated
    ginger in batches until brown and crisp.
2. To the same oil add the green chillies and fry.
3. Pulse or grind the fried ginger, and green chillies along with
    the spice powders in a mixer.
4. Heat oil in another pan and add mustard seeds,
    dry red chillies and curry leaves.
5. Now add the pulsed or ground ginder and fry for
    two minutes.
6. Add the tamarind pulp and mix well.
7. Add salt to taste and grated jaggery.
8. Let the mixture boil for 5 minutes in low flame.
9. Remove pan from stove and transfer contents to
    a serving bowl.
10. Serve with rice.





Saturday 7 April 2012

MUTTON BIRIYANI (PRESSURE COOKER METHOD)



Ingredients
Basmathi rice -  2 1 /2 cups
Mutton - 750 gms (chopped)
Onions - 2 (sliced)
Tomatoes - 3 (sliced)
Green chillies - 4 (sliced)
Water - 5 cups (including stock)
Ginger paste - 1 Tbsp
Garlic paste - 1 Tbsp
Cloves - 4
Cardamoms - 4
Cinnamon - 2 inch piece
Star anise - 2
Bay leaf - 1
Coriander leaves - 1 cup (chopped)
Mint - 3 / 4 cup (chopped)
Ghee - 100 ml

For Marinade
Chilli powder - 2 Tbsps
Turmeric powder - 1 Tsp
Ginger paste - 2 Tbsps
Garlic paste - 2 Tbsps
Fennel Powder - 1 Tsp
Garam masala - 1 1 / 2 Tbsps
Yoghurt - 1 cup
Salt - to taste

To Garnish
Fried onion slices - 1 / 4 cup
Fried cashew nuts - 20 
Fried raisins -  20


Method
1. Wash the rice and soak in 4 cups of water for 30 minutes.
2. Set aside.
3. Clean and chop the mutton into medium size pieces.
4. To the chopped mutton, add the yoghurt, chilli powder, turmeric
    powder, garam masala powder, ginger paste, garlic paste, and
    salt to taste .
5. Mix well and allow to marinate for an hour.
6. Pressure cook the marinated mutton till 3 / 4 th done.
7. Remove from cooker and reserve the stock separately,
    measure and keep aside.
8. In a pressure cooker pour the ghee and when it is hot add
    the whole spices and bay leaf.
9. Now add the sliced onion and green chillies and saute well.
10. Add the sliced tomatoes and the chopped mint and coriander
      leaves.
11. Saute till raw smell is no more.
12. Now add the measured stock and water .
13. When the water begins to boil add salt to taste, the cooked mutton
      pieces and soaked rice.
14. Mix well once, cover cooker with lid and pressure cook 
      for 3 whistles.
15. When done serve hot garnished with fried onions, cashew nuts and
      raisins.


Sunday 1 April 2012

SARDINES CURRY ( WITHOUT COCONUT)


Ingredients
Sardines - 10
Shallots - 20 (chopped)
Tomatoes - 2 (chopped)
Garlic - 2 pods (chopped)
Green chillies - 1 (chopped)
Tamarind pulp - 1 1 /2 Tbsp (approx)
Fenugreek seeds - 1 / 2 Tsp
Turmeric powder - 1 / 2 Tsp
Chilli powder - 2 Tsps
Cumin powder - 1 Tsp
Curry leaves - 2 sprigs
Salt - to taste
Oil - 3 Tbsps

Method
  1. Heat oil in a pan and add  one sprig of curry leaves and fenugreek seeds.
  1. When the fenugreek seeds change to a brown colour, add the chopped shallots, garlic and green chillies.
  1. Saute till the shallots are transparent and add the chopped tomatoes.
  1. Saute for a few minutes and add the spice powders one after another.
  1.  Add the tamarind pulp and saute for two minutes.
  2.  Add enough water and salt to taste.
  3.  When the water begins to boil, add the sardines and cover the pan.
  1.  Let the curry simmer for 15 to 20 minutes till the sardines are cooked well.
  1.  Garnish with a sprig of curry leaves and serve hot with rice.