KEEMA BIRYANI

The moment you think of Biryani, mouth starts watering mmmmmm yummmyyyy!!! I love biryani. But, when you think of keema biryani, you sure to think how it tastes. Let me tell me that you will love it , and also it is very easy to prepare. Looks and tastes is very unique than the regular biryani. One thing you dont have to worry about the meat getting cooked in this case, as you will use mince, it cooks in no time. In fact my 2yr old daughter really liked it and was easy for her to eat. Give it a try.

KEEMA BIRYANI

Ingredients:

Mutton Mince (keema) - 1 lb

Fried Onions (store bought) - 1 cup

Ginger-garlic Paste - 1tbsp

Tomatoes - 2(medium size)

Cumin Powder - 1/2tsp

Coriander Powder - 1tsp

Garam Masala - 1/4tsp

Cardamom Powder - 1/4tsp

Cinnamom Powder - 1/4 tsp

Mint Leaves - 1 bunch finely chopped

Coriander leaves - 1 bunch, finely chopped

Green Chillies - 3-4 slit longitudinally

Chilli Powder - 1tsp

Turmeric Powder - 1/4 tsp

Orange Food colour -a pinch

Milk - 2tbsp

Lemon juice - 1 small size

Oil - 2tbsp

Ghee - 1tbsp

Curd - 1/2 cup

Shajeera - 1

For Rice -

Basmati rice - 2 cups

Whole Garam masala (cardamom, Cinnamom, Cloves, bay leaf)- 2 or3 no. each
Shajeera - 1/4tsp

Oil - 1tsp

Salt - required

Method:

Wash the rice and soak in water for 30 minutes. Finely chop the mint and coriander leaves, save half each for mince meat and half for garnish. Mix the orange colour in 2tbsp of warm milk and keep aside for garnish.

Heat a saucepan, add oil, shajeera and fried onions. Fry for few minutes, add ginger garlic paste, Fry until raw smell goes, next add tomatoes and cook until they are soft, add turmeric powder, green chillies, chilly powder, cumin powder, coriander powder, and salt to taste. Mix well and add the mutton mince, add the curds, and half of each mint and coriander leaves. Mix all together and let cook for until done. finally add the cardamom and cinnamom powder, and lemon juice. Keep aside.

Mean time fill up a vessel with water and boil water with whole garam masala, 1tsp oil, and 1tsp lemon juice. Add salt required for rice. When water is boiling, add the rice and let boil until 70% of rice is done. Now drain the rice and keep aside.

Next arrange layers of meat and rice. First grease a large vessel with oil or ghee, first put a layer of cooked mince, then next layer of half the rice. Sprinkle coriander and mint leaves, fried onions and sprinkle garam masala powder. Repeat the layers again with mince and then rice layer, and finally sprinkle with coriander leaves, mint, garam masala powder, fried onions, ghee, and food colour (mix a pinch colour in 2tbsp warm milk). Cover the vessel with alluminium foil tightly and then with tight lid to trap the steam inside. Cook first 5 min on high flame and then simmer the flame to very low and cook for 20-25min (Dum biryani style).

Mix the rice lightly and serve with raita.

** This can be cooked in oven, by putting layers as above in a alluminium foil or oven safe dish, cover tightly with alluminium foil and bake at 350F for 20-25min.

** Adding lemon juice and oil to the rice, keeps the rice separate and grainy. Lemon juice enhances flavour to the dish.

Keema Mutti/Keema cutlet

Every hyderabadi are aware of keema kebabs like keema mutti or shammi kebab. I like to share Keema mutti receipe which i inherited from my mom. She is really good at making it. These mutties can be used in many others ways like in making shorva receipe/korma, in kofta biryani, as also indian version burgers/sandwiches or can be eaten as snack by itself. Hope you all like this version of keema kebabs. I made this for a quick snack for the weekend and turned up good especially my toddler really like it.

Ingredients:

Mutton Keema Mince 1 lb

Green chilles - 2-3, finely chopped.

Onions - 1 finely chopped

Chilly powder - 1tsp

Turmeric Powder - 1/4tsp

Coriander powder - 1tsp

Garam Masala powder - 1/2tsp

Coconut powder - 1 tbsp

Khus -Khus (poppy seeds) - 1tbsp

Ginger Garlic paste - 1tsp

Coriander Leaves - finely chopped 1/2cup

Salt - as required

Pepper - 1/4tsp

Lemon juice - 1tbsp

Method:

First wash the mince, and drain all the water. Make sure there is no water.

Make a paste of coconut powder (you can use fresh coconut if needed) and poppy seeds with very little water.

Now add all the above ingredients to the mince and also the coconut paste, mix properly. Make it into small lemon ball size and press in to a patty. You can make it into any shape needed.

Put a pan on stove, add 1tbsp oil and shallow fry the muttis until brown colour on both sides.

If you think the mixture is watery, add little beasn powder to bind (lightly roast the besan) . Alternatively, for extra taste you can dip the patties in the beaten egg and then shallow fry.

This receipe is not much different compared to shammi kebeb, in this mince is cooked with some oil, ginger garlic past, salt, chilli powder, besan and cooked until all the moisture is gone. Then it is blended together with green chillies , coriander leaves and masalas. Then pressed in to patties, dipped in egg mixture and shallow fry them.

FISH FRY

FISH....FISH

One of the best loved seafood i.e. Fish. Fish can be shallow or deep fried, baked or grilled, whichever way you cook but, combined with exotic indian spices gives the same great taste and flavour. There are so many fish fry dishes, i would like to share two simple fish fry dishes i usuall do. Fish is my favourite and has been part of my regular diet. Fish are low in fat and cholesterol, and a good source protein, omega -3 fatty acids (esp. oily fish like salmon).
The following recipe can be used to make with any kind of your favourite fish variety. Try it and you will enjoy....

*** Following dishes can also be oven baked at 350F for 20-25min or until done (as required).

TILAPIA FRY




Ingredients:

Tilapia Filets - 2
Oil for shallow frying

For Marination:

Yoghurt (Strained) -4tbsp
Turmeric - 1/4tsp
Chilli Powder - 1/2tsp (can vary according to your spice level)
Cumin Powder - 1/2tsp
Coriander Powder - 1/2tsp
Garam Masala- 1/4 tsp
Coriander Leaves- finely chopped 2tbsp
Lemon Juice- 1 tbsp
Oil - 1tbsp

Method:

Mix all the ingredients needed for marianation and check for the salt/spiciness.
Wash the fish with little salt and lemon juice and pat dry with a papar towel. Now apply the marinade mix to the fish and leave it for marination for atleast 15-20min or longer. Shallow fry the fish with 1 tbsp oil until light brown on both the sides. (2-3min on each side).
*** Adding fresh shredded coconut(2tbsp) to the above marinade enhance the taste of the fish. I got this tip from one of my friend. Give it a try, i loved it.

SALMON FRY

Ingredients:

Salmon Fillet - 2
Oil For shallow frying

For Marination

Chilli powder - 1/2tsp
Turmeric - 1/4 tsp
Salt - as required
Coriander Powder - 1/2tsp
Cumin powder - 1/2tsp
Garam masala powder - 1/4 tsp
Green chillies - 2 finely chopped
Coriander leaves - finely chopped
Curry leaves - finely chopped
Pepper powder - pinch
Lemon juice - 1tsp
Oil - 1 tsp

Method

Wash the fish fillet properly and pat dry with paper towel. Mix all the ingredients needed for the marination in bowl. Apply the marination to the fillets and leave for 1/2hr. Put a tsp oil in a pan and shallow fry the fish on both the sides until light brown.

TIP OF THE DAY

To aid in washing dishes, adding 2-3tbsp of baking soda in the pre-wash section for prewashing or sprinkling a handful to the dirty dishes and bottom of the dishwasher helps reduce the usage of detergent, deodorize and extra clean the dishes by cutting through the grease easily.

For Laundry- Replacing half of the detergent with bakin soda in washing clothes, will cleans the clothes really well, also smells good and also softens the clothes.

KICHIDI PULAV

We all know about moong dal kichidi or vegetable kichidi or many other forms. I feel kichidi is one of the comforting food and also quite a healthy version if made using many different ingredients. It is also a very easy, quick and one pot meal, which can be a good brunch recipe in the weekends. I want to share a kichidi dish i know which is an wholesome meal made using rice, lentils, vegetables, nuts & sprouts. I bet for its wonderful taste, flavor and nutrient rich.
This helps in getting your protein from the red lentils (Masoor dal). Vitamins, minerals, and fiber from vegetables, Sprouts and nuts. Try adding different kinds of vegetables also all kinds of sprouts you like to make this dish more richer and nutritional.
It can go well with any chutneys/pickle you like or also with aloo korma. Serve hot with ghee on it. I think this will be a perfect whole meal especially during cloudy and rainy days when you are really lazy to cook up a full course meal.Try it, i assure you will love it. It is very quick and easy.

VEGETABLE & SPROUTS KICHIDI PULAV

Ingredients:

Basmati rice - 1.1/2cup

Masoor Dal (erra Kandipappu/ Red lentils) - 1 cup
Onions - 1 medium size, chopped
Green chillies- 3 or 4 slit longitudinally.
Ginger-Garlic Paste - 1 tsp
Ground nuts - 1/4 cup Cashews - 2tbsp
Curry Leaves Vegetables - 1Potatoes , 1-Carrot, 1/4 cup-Peas, 1 cup- Spinach (Palak).
Tomatoes - 1 medium size, chopped
Sprouts (Green and white pessarlu /Green & white gram) - 1/4 cup
Coriander leaves - 1/4 cup , chopped

Salt- required.

Chilli Powder- 1/2 tsp Oil - 2tbsp
Water - 4 cup hot water

Method:

Put some oil in a pan, then add onions and slit green chillies, fry for few min until onions are light brown. Next add ginger garlic paste, fry it until the raw smell is gone. Then add groundnuts, cashew, curry leaves , chopped potatoes and carrot. let fry for few sec.
Next add 1 cup masoor dal (erra kandipappu), fry for couple minutes,then add basmati rice, sprouted white and green pessarlu (green gram), 4 cup hot water.
Next add chopped tomatoes, palak, coriander leaves, salt, little chilli powder,2sp ghee. Mix all the ingredients properly and let it cook until done (takes approx.20 min).
* After mixing all the ingredients, you can transfer the whole thing in to electric cooker and cook in it.

TIP OF THE DAY
To store green herbs live coriander leaves and mint leaves for longer duration. Place the herbs in a container and place a raw egg along with it, close the lid and place in the refrigerator. Use as required. This keeps them fresh for at least 2wks.

UGADI SPECIAL

HAPPY UGADI
Wishing all a very prosperous New year. May the fruits of happiness ripen this year and success be all yours.

Ugadi/Yugadi mean (yuga - new era, aadi- start) Starting of a new year. It is celebrated by Andhra pradesh and karnataka called as Ugadi/Yugadi, In maharastra as Gudi padwa, and sindhis as Cheti chand. On this day everyone wait for the new panchangam and general forecast of the coming year.

The day begins with prayers, gathering, and praying to god. Especially everyone actually wait for different kind of sweets and savouries prepared on that day. Before all this, a special drink is made on this day which is eaten first called as Ugadi Pachadi, a mixture of different tastes indicating the fact that our life is a mixture of different experiences.

I am happy to share the dishes i prepared for the festival, ugadi pachadi, murkulu, carrot ladoo, and Mango rice.

UGADI PACHADI

Ingredients:

Tamarind water - 1 cup

Jaggery - 1/4th cup, grated

Mango - Cut in to small pieces/grated, 1/4th cup

Chilli powder - 1/4th tsp

Neem flowers/Methi seeds - 1/4th tsp

Salt- pinch

Coconut - chope in to small pieces, few

Method:

Mix all the above ia a bowl, add little water to thin the consistency.

If using methi seeds, soak them in hot water for 1/2hr and chop them and use.

You can reduce the amount of tamarind, if you do not like too much sourness.

You can add fruits fine banana, cut in to small pieces.

Tamarind is used for sourness, Jaggery for sweetness, Mango for tangyness, Chilli powder for hotness, Neem flowers for bitterness, and salt for saltiness.

MURKULU/JANTHIKALU

Ingredients:

Rice flour - 2cups

Urad dal/ urad flour - 1/2cup

Red chilly powder - 1/4th tsp

Salt - as required

Sesame seeds (Nuvullu/Til) - 1/2tsp

Ajwain (vamu) - 1/4 tsp

Butter/Oil - 1tbsp

Oil - for deep frying

Water - as required for mixing

Murku maker and plates

Method:

If using urad dal, dry roast the dals until light brown. Cool it, make in to fine powder. You can as well use the storebought urad dal flour directly.

Now mix both the flours, add salt and butter/oil to it and mix properly until it turns slightly grainy with butter added. This gives muruku crispy and smooth texture.

Next add the rest of the dry ingredients, mix properly. Use required amount of water and mix until a stiff dough is formed.

Now take a muruku maker, use any design plates as attachments. Take a small amount of dough and place it inside the murku maker. Press the muruku make directly in to the hot oil and deep fry until done and they turn light brown color. Dont worry whichever shape, it tastes great.

MANGO RICE

Ingredients:

Mango - 1 cup, Grated

Rice - 2 cups, cooked

Curry leaves - few

Coriander leaves - as required, finely chopped

Green chillies - chopped, 2 or 3

Cashews - few (optional)

Ground nut - optional

Turmeric- 1/4 tsp

Salt - as required

Hing - Pinch

For seasoning - Mustard seeds, cumin seeds, red chilly, urad dal, chana dal.

Oil - 2tbsp

Method:

Add oil to the hot pan, put the seasonings. When the mustard seeds splutter and dals turn light brown, add cashews, green chillies, coriander and curry leaves. Let them fry for few seconds. Next add the shredded mango and let cook for few minutes until mango is slightly cooked and tender. Add turmeric, salt and then the rice. Mix properly, check for salt. It tastes equally good as lemon rice.

CARROT LADOO

Ingredients:

Carrot - 1 .1/2cup, grated

Honey - 1/2cup

Dry fruits - almonds, cashews, raisins, walnuts, 20r3tbs

Cornflour - 1tbsp

Cardamom powder (elaichi) - 1/4tsp

Fresh coconut - 1/2cup, grated

Oil/butter - 1tbsp(optional)

Method:

Dry roast the nuts and powder fine / coarsely to have a crunchy effect.

Dry roast the grated coconut until light brown and keep aside on a plate

Take a non stick pan, add the carrot and fry it without the oil/butter (it is optional to use. I did not use in this receipe). Keep stirring until it turns slight tender. Now add the honey to it and let the carrot cook in the honey for 3-4min on low flame.

Next add the elaichi powder, nuts powder, mix properly. Lastly, add cornflour (for binding) and mix for couple minutes and remove from stove. Let cool and make the carrot mixture in to small lemon size balls. Then roll the ladoos in the grated coconut. A healthy, and delicious ladoo is ready

RAVA IDLI

Hello! all. I like to share a very quick as well as a delicious south indian breakfast RAVA IDLI. Unlike the regular idli, this does not require any beforehand planning, soaking and fermenting for hours. My husband loves this over the regular one. It can be prepared plain or using any vegetables you like, and the seasoning to this dish gives it an extra taste and flovour. The curds used in this dish gives the idlis its softness and taste.
Do you know the history of rava idli, how it originated? I read an article about it-It is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli.

Ingredients:

Rava / Semolina (coarse) - 1 cup
Curd - 1 cup
Water - 1/2cup
Green Chillies - 2/3, chopped
Curry leaves - few, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Cashews - 1 tbsp, broken
Turmeric - pinch (optional)
Carrot - shredded, 3tbsp
Peas - 3tbsp
Salt - required
Baking soda/powder - 1 pinch
Seasoning - mustard seeds, cumin seeds, urad dal, chanadal
Ghee/oil - 2tbsp

Method:

First fry the rava/semolina in 1 tbsp oil until you get a nice aroma and it turn light brown.
Beat the curd until smooth. Add the curd, salt and baking soda to the rava and mix properly until idli batter consistency.
Heat a tbsp oil to a sauce pan, add the seasoning to it, fry until the mustard seeds splutters, and dals turn light brown. Add the curry leaves, green chillies, cashews, and coriander leaves.
Add the seasoning and the vegetables(carrots & peas) to the batter and mix properly. check for the salt. Leave the batter for 10-15 min.
Grease the idli plates with oil, pour 1tbsp of batter in each mould and steam in pressure cooker for 1-2 whistles or in idli steamer until done.
Serve hot with coconut/tomato chutney.

Double ka meeta - Bread Pudding

MARCH 8 2010
WISHING A VERY HAPPY WOMAN'S DAY TO YOU
May your happiness, spirit and success be with you always

I would like to celebrate this day with a very popular hyderabadi sweet dish Double ka meeta. This is one of my family's favorite dish. It is prepared using white bread ( called as double roti, hence the name), milk and sugar syrup.

Ingredients:

White bread slices-10

Sugar - 2 cups

Water - 2 cups

Cardamon powder - 1/4 tsp

Dry fruits - Cashews, Almonds, Raisins, Pistachios

Saffron - 3-4 strands

Milk - 5 cups

Oil / ghee - to deep fry

Method:

If possible air dry the bread pieces before day to remove the moisture from the bread. This way bread slices will not absorb too much oil.

Cut the sides of the bread and then cut in to triangles. Deep fry these slices in the oil/ghee until light brown colour. Keep aside. In the same oil, fry the dry fruits and keep aside.

Boil the milk in a saucepan until it reduces to half its original amount.

In a pan add sugar and water and let boil until the syrup is slightly thick. Add cardamom powder, and saffron strands. Remove from the stove. (Amount of sugar varies according to your taste).

Dip the bread pieces in the sugar syrup and arrange in a flat dish. Then pour the reduced milk on top of the bread slices to soak and sprinkle the dry fruits and little cardamom powder.

Yummy double ka meeta is ready. Enjoy.

* you can use Half milk and half condensed milk if you wish.

CHANA PALAK

Chole Masala, one of the most popular and favorite Indian dish all over the world. Chole also called as chick peas, chana, or garbanzo beans. But ,today i like to talk about a good and healthy combination of a vegetable(spinach/palak) and Legume/Dal (chick peas) i.e. chana palak.

Chana palak is one of the classical dish that is made using chick peas, palak and tomatoes. This is surely full of flavour and nutrients.Chole are a good source of protein, folic acid etc. It helps in lowering High BP and a low calorie food. And coming to spinach as we all know a very nutrient-dense leafy vegetable, a good source of iron, folate, fiber.
Serve this dish with chapatis/rice and raita to make it a balanced meal. How about getting all these good benefits from this great combination dish called Chana or chole palak.

Ingredients:

Chole/Chana/Chick peas/Garbanzo beans - 1 small can (15 oz).

Palak - 1 bunch.

Tomato - 1 chopped.

Onions - 1 medium size, chopped.
Turmeric - 1/2tsp.
Ginger-Garlic Paste - 1/2tsp.
Green Chillies - 2 or 3 slit longitudinally or chopped.
Chilly Powder - 1/2tsp.
Coriander (Dhaniya) Powder - 1 tsp.
Garam masala - 1/4tsp
Jeera/Jilkara - 1/4 tsp
Coriander leaves - For flavour and garnish.
Oil - 1tbsp

Method:

Drain the chana from can, wash and keep aside.

Wash palak leaves, blanch in hot water for few sec. let it cool and puree it.

Add oil to pan, add jeera, then chopped onions. Fry until transparent, then add ginger garlic paste, turmeric, and chopped green chillies. Add chopped tomatoes, red chilly powder and coriander powder. Cook until tomatoes are soft and cooked. Next add the chana to it, then the palak puree. Mix properly, add required salt and cook until spices blend in. Finally add coriander leaves and sprinkle garam masala. Try it with hot chapatis / rotis.

TIP OF THE DAY:
Does your cutting board smell from the previous day's remains? Use baking soda to clean and deodorize your cutting boards. Sprinkle baking soda on damp sponge, scrub and rinse clean. Another way to clean and disinfect your wood cutting boards is to wipe with vinegar or lemon, the natural disinfectants.

VANKAYA MENTHI KARAM

Brinjal , also called as Eggplant and Aurbergine. It is one of the versatile vegetable that can be prepared in to different dishes along with other vegetables or using different spices. Guthi Vankaya, one famous andhra dish that comes first thing in our mind when we think of Brinjal and also a famous dish that is always in any parties/functions. Going farward will share more different brinjal dishes. Today i would like to share a dish called Vankaya menthi karam.
This is a recipe i got it from one of the cooking show on TV. The fenugreek seeds and mustard powders used in this give a strong flavour to the dish. Try it. It is easy and fast.

VANKAYA MENTHI KARAM

Ingredients:

Brinjal - 6-7 cut in to small pieces

Tamarind juice - 1/2cup

Onions -1 chopped

Curry leaves - few

Mustard seeds - 1/2tsp

Fenugreek seeds - 1/2tsp

Urad dal (minappappu) - 1 tsp

Red chillies - 3-4

Salt - required

Turmeric - 1/4tsp

Oil - 2 sp

Method:

Put the chopped brinjal, salt , turmeric and tamarind water in apan and cook until brinjal is cooked. Add more water if required to cook.

Take a pan, add 1 sp oil then add urad dal, mustard seeds, fenugreek seeds and red chillies. fry all these lightly and make a paste with water and salt.

Now Put some oil in another pan, add the masala paste, curry leaves and then the cooked brinjal to it . Mix properly, check for salt and spicyness. Add coriander leaves, mix and serve.

* you can adjust the redchillies according to your spiciness.

* Receipe asked for 1 cup of tamarind water, i used 1/2 cup tamarind and 1/2cup water. You can vary depending on your taste. I added a 1/4tsp sugar to this dish to adjust the tangy flavour, it is not required if you like.

BEETROOT FRY

Beetroot is one of my favourite dish. Especially i love to drink beetroot juice. I was not very good at making beetroot fry, i use to chop it in small pieces and do, but never would come out well. When you grate the beetroot and use it in this receipe , it really works out and also cooks faster in its own steam. This way it is quick to make. I got this receipe from my friend Jaya.
Beetroot is one of the healthiest vegetable which can be eaten raw, cooked or in form of juice. It is best known as blood purifier. It is a natural source of Vitamin C, calcium, iron. It helps building blood in body. It has many more healthy benefits to be included in our regular diet. Hope you all will enjoy this receipe.

BEETROOT FRY

Ingredients:

Beetroot - 3 medium size

Onions - 1 finely chopped

Green chillies - 3/4 slit

Curry leaves - few

Chilli Powder - 1/2 tsp

Turmeric - 1/4 tsp

Ginger-Garlic paste - 1/2tsp (optional)

Groundnuts - 1/4 cup

Coriander leaves - 1/4cup finely chopped

Salt - required

For tadka (Seasonning)- Mustard seeds, Jeera/ Jilkara, Red chillies.

Method:

First peel the beetroot and grate the vegetable.

Put some oil in the pan, add the seasoning/tadka. When mustrad seeds splutter, add chopped onions and wait until they tuen translucent, then add ginger garlic paste. fry until teh raw smell is gone. Now add turmeric, curry leaves, green chillies, and ground nuts. Let it fry for few minutes. Next add the grated beet root and fry for few min. Cover the pan for few min until the beetroot is cooked. Then add salt, chilli powder, simmer for few minutes. Finally add coriander leaves, mix and remove from stove. Beet root fry is ready. Serve with hot Rice & ghee or chapatis.

TIP OF THE DAY:

Worrying from cold. Drinking lemon juice with hot water and a little honey is the best treatment for colds.

VEGETABLE PULAV

Today i would like to share one of my favourite receipe i.e. Vegetable pulav. This is one dish you can add as many different kind of vegetables to make this dish colourful. This dish can be prepared in no time.

VEGETABLE PULAV



Ingredients:

Basmati rice - 2cups

Vegetables (1-Carrot, 7-8Beans, 1/4 cup-Peas, 1cup-Cauliflower, 1 -Potatoes) Cut in small pieces or cut longitudinally.

Onions - 1 medium size

Ginger-garlic Paste - 1tsp

Coriander leaves - 1/2 cup chopped

Mint Leaves - 1/2 cup chopped

Green Chillies - 4-5

Chilly Powder- 1 tsp

Biryani Masala Powder - 2 tbsp ( i used Shaan biryani masala)

Curd - 1/2cup

Turmeric - 1/4 tsp

Salt - required

Whole Garam Masala(Elaichi, Cloves, Cardamom, Cinnamom, Shajeera)

Peppercorn - 1/2tsp

Oil/Ghee - 1tbsp

Orange Food colour - 1/4tsp

Method:

Heat some oil in a pan, add whole garam masala, next add the onions and fry until transparent. Add ginger garlic paste and fry until raw smell is gone. next add the slit/chopped green chillies, mint and coriander leaves. Fry for 2 sec. Then add all the vegetables and stirfry for few min , then add turmeric, chilly powder, biryani masala powder. Mix properly and add curd and salt. Mix and keep it aside.

Wash the basmati rice. Transfer the vegetable mix and rice to the rice cooker and add 31/2 cup water , mix properly and check for the salt. Switch on the cooker. When the rice is almost done add the food colour mixed in teaspoon of water and just add on the top and close and lid. let it cook until done. Serve with boiled eggs and raita.

* Can also use mushrooms in the dish.

* Instead of Biryani masala, you can use coriander powder & cumin powder.

TIP OF THE DAY

Finding hard to set the home made curd in winter, then here is a simple tip. Boil the milk , cool it until lukewarm, add 2 sp of culture along with 1 red chilly. Keep it in a warm place. The curd will be ready within 4-5 hours, creamy and thick. Try it.

MUTTON KEEMA KOFTA CURRY (korma)

Today i would like to share with you a hyderabadi receipe, Keema kofta Curry , that i learnt it from my mom. This is one of the delicious curry of mince meat (keema)blended with spices and herbs, which are made in to small balls and deep fried. Then these balls are simmered in a rich korma gravy. This is sure to try dish.

In this dish you can skip deep frying of the balls and instead just boil the koftas in water, drain and directly use it in the curry. This way you can cut calories without deep frying.

Ingredients:

For Koftas (meat balls):

Mutton mince - 1 lb

Onions - 1 small, finely chopped.

Ginger-Garlic paste - 1 tsp

Green chillies - 2 ( or more according to your spicyness)

Salt - required

Turmeric - pinch

Coriander leaves - finely chopped 1 tbsp

Mint leaves - finely chopped 1 tbsp

For the sauce:

Onions - 1 medium size, chopped or sliced

Tomatoes - 1 medium, chopped

Ginger Garlic - 1 tsp

Cashews - 1 tbsp

Coconut powder - 2 tbsp

Poppy seeds(khus-khus) - 2tbsp

Turmeric - 1/2 tsp

Green chillies - 2-3 slit

Chilli powder - 1 tsp

Coriander powder - 1tsp

Garam masala - 1/2 tsp

Coriander leaves - 1/4 cup, finely chopped

Mint leaves - 2tbsp, finely chopped

Curd - 3tsp

Whole garam masala (Elaichi, cloves, cinnamom, shajeera and bayleaf)

Method:

For the koftas-

Clean the keema . Add all the ingredients for kofta, mix properly and make in to small lemon sized balls. Deep fry these balls or as i said can also be boiled in water and drain and keep aside.

For the Sauce-

Heat some oil in a pan, add chopped onions, saute for few minutes then add ginger garlic paste fry until the raw smell is gone, add chopped tomatoes, turmeric, chilli powder, coriander powder, cashews, salt. Saute these for 2-3 min and remove from the pan, let cool. Then blend this mixture to a fine paste.

Heat a pan, add 1tsp oil, to this add whole garam masala, add the blended paste, chopped coriander and mint leaves,slit green chillies, curd and mix properly, also add the meat balls. Add some water and let boil until the raw smell is gone and oil oozes out. Check for the salt. Sprinkle garam masala and coriander leaves and simmer for 2 more minutes. Serve hot with chapatis or rice.

MIX VEGETABLE QUICHE

It is a quick, wholesome and healthy dish that can be prepared within no time. This is one dish which i like to prepare on weekends as a quick breakfast or brunch. The vegetables hidden in this gives vitamins , fibre and minerals. The eggs used as a base gives protein and iron. And calcium from the milk and cheese added. It is a healthy dish for picky eaters who skip their veggies. In this dish you can use any kind of vegetables and combinations, and as many veggies as possible. I had very few veggies in my fridge so i ended up using only those; brocolli, spinach and green capsicum.
You can also use veggies with different colours, to make the dish more clourful and flovourful. I learnt this receipe from one of my friend during my college days, but made some changes to it by using paneer and coriander powder giving it a indian touch

Ingredients:

Eggs - 6

Milk - 1/3 cup

Onions - 1/3 cup

Brocolli - 1/2 cup chopped in to 1" pieces

Spinach - 1/2 cup finely chopped

capsicum - 1/2 cup chopped

Salt as required

Pepper - 1/2 tsp

Coriander powder - 1/2 tsp

Cheddar cheese and Paneer - 1/2cup finely shredded.

Oil - 2tsp

Method-

Take a pan and add oil, to this add onions, saute for few seconds and then add brocolli, spinach and capsicum. Saute the vegetables for 2min and keep aside. Now in a different bowl beat all the 6 eggs and whisk them, to this add milk and cheeses. Mix well and add pepper, coriander powder and required salt. Now take pie shell, spray some cooking spray and spread the sauted vegetables, then add the egg mixture. Bake at 350 degrees for 35min. Insert a knife in the center to test if its done. If it comes out clean, it is done or else bake for some more time. Enjoy the yummy quiche.

Mushroom, Capsicum, and Corn Masala.

Today i like to share a really delicious dish, Mushroom, Capsicum, and Corn Masala which, i learned it from my mother who has got this receipe from a cooking show on Tv. This receipe is definitely a healthy dish with combination of capsicum and mushroom.

One day i wondered if i can add some other vegetable to this, and i ended up with sweetcorn which was lying in my pantry thinking what to be done. It really added an extra taste and healthiness to this dish.The cashewnut powder added to this gives an extra richness to the curry. Goes well with chapatis/Naan.Try it and you will love it.

As we all know Mushrooms, a healthy, fat free vegetable, which helps in reducing high blood pressure, cholestrol. It helps in enhancing immunity and also a good source of iron and fiber. Capsicum, a good source of Vitamin A & C. Sweet corn again a good source of dietery fiber.

Ingredients:

Mushrooms - 6 or 7 no.
Capsicum - 1
Sweet corn - 10 no.
Cumin/jeera - 1/2 Tsp
Tomatoes - 2 medium size (pureed)
Onion - 1 (pureed)
Green chillies - 2 or 3 (slit/chopped)
Ginger garlic paste - 1 Tsp
Chilli powder - 1/2 Tsp
Turmeric powder - 1/4 Tsp
Coriander powder - 1Tsp
curd - 1 Tbsp
Garam masala - 1/2 Tsp

Salt - required
coriander Leaves - chopped for garnish.

Method:

Wash the vegetables, chop or slice the vegetables as per your requirement.

Heat oil in a skillet, then add cumin/jeera. Then add onion paste and let it fry until the raw flavour is gone, next add ginger garlic paste.
Fry for couple seconds. Now add add turmeric powder, mushrooms, capsicum and corn and fry for few minutes until slightly tender. Add the tomato paste, coriander powder,
chilli powder , cashew powder and little water and cook along with the vegetables few minutes until oil oozes. Once the vegetables are done, add required salt, curd, garam masala.
Simmer for few minutes and garnish with coriander leaves.
Serve hot with chapatis / rice.

** You can adjust the consistency of the sauce as required. Chilli powder also can be adjusted as per your required spiciness. Amount of vegetables used can vary according to your like/dislike.

Happy New year

Welcome to Turmeric and I wish all of them a Very Happy New Year 2010. May this year bring lots of happiness, success, good health with good food and peace all over. I am happy to start this new year with my blog to share all my good experiences with food and also the benefits of some food on health. Today i am sharing a very simple but a health lunch i prepared for my family on the New year day after a blast on the 31st night with all my Friends, Vegetable Bagara Rice (Indian style fried rice), Egg Fry, and Dal (pappu Charu). This rice is my favourite, which my mom makes it on special occasions. It tastes like biryani with no masalas and usually she compliment it with kurma curry.But, for a quicker lunch i ended up with Masala Egg Fry and Dal (Pappucharu).



MIX VEGETABLE BAGARA RICE

Ingredients:

Basmati Rice- 1 Cup
Whole Garam Masla (Elaichi, Cinnamom, Bayleaf, Shajeera, Cloves)
Coriander Leaves- 1/2 cup chopped
Mint Leaves- 1/2 cup chopped
Ginger Garlic paste - 1 tsp
Vegetables (Carrot, Beans, Potato, cauliflower) 1.1/2cup
Cut the carrots and beans longitudinally.
Ghee/ Oil - 2tsp
water 2.1/2cup
Salt required

Method:

Heat a pan and put oil/ghee, then add the whole garam masala. Next add the coriander and mint leaves. Fry them for few seconds until aroma comes out. Then add ginger garlic paste, fry for a minute. Next add all the vegetables and fry for 2 min, next add the washed rice and fry for few more minutes.Now add the water, add enough salt. Either cook directly on the stove or in a rice cooker. Isn't it simple and quick and yummmmy...
You can add any vegetables to this dish.The main ingredients mint and coriander in this dish gives the pleasant aroma and good taste to the dish.


MASALA EGG FRY

Ingredients:

Boiled eggs 3
Onions 2 chopped(sliced)
Tomato- 1 small
Whole garam masala(Elaichi, Cinnamom, Bayleaf, Shajeera, Cloves)- Optional
Jeera- 1/2 tsp
Ginger Garlic paste- 1 tsp
Turmeric - 1/2tsp
Chillipowder - 1tsp
Green chillies - 2
Coriander leaves- 1/2 cup chopped
Coriander powder-1tsp
Garam Masala- 1/2tsp
Coriander leaves- 1/2 cup
Oil - 1Tbsp

Method:
First heat the pan with oil, add all the whole garam masala/jeera, let splutter then add all the onions and let cook until transparent.
Tip: Adding little salt to the onions will speed up the process.
Once the onion turn lightbrown, add the ginger-garlic paste to it and fry for few sec. next add turmeric, tomatoes, and green chillies.
Let the tomatoes cook for few min until soft, then add chilli powder, coriander powder, add required salt.
Let it simmer for few sec. then add the boiled eggs cut in halves and mix properly. Lastly sprinkle garamasala and coriander leaves and mix.

** in this recipe, tomato is optional.can add little water instead to cook the masalas.

DAL (PappuCharu)

Ingredients:
Toor Dal - 1/2 cup
Turmeric - Pinch
Chilli Powder - 1/2tsp
Green Chillies - 2 or 3
Tamarind - 1/2 inch
Tomato - 1 small size, cut in quarters
Water - Required
oil/Ghee - 1/2 tsp

For Seasoning:
Oil - 1sp
Onion - half onion finely sliced
Mustard seeds - 1/2 tsp
Jeera/jilkara - 1/2tsp
Garilc - 1 clove, finely chopped
Curry leaves - 5-6 leaves
Red chillies - 2-3
coriander leaves - 1 Tbsp finely chopped.

Method:

Pressure cook dal along with turmeric, chilli powder, green chillies, tamarind, tomato, oil and water. Cook until the dal is cooked.Once the pressure is cooled.
mash the dal with some salt and transfer it to a pan and put it on the stove. Add coriander leaves and 2-3 curry leaves an dbring it to boil for few seconds and take off the stove

For seasoning take a small tadka pan and put some oil , once the oil is hot add the mustard seeds and let them splutter, then add jeera, then add the garlic and
onions and fry until light brown , then add the curry leaves and red chillies. Add this seasoning to the dal.

** You can add vegetable like bottle gourd (sorakaya) or drumstick to this receipe. add these vegetables along with the dal. Remove the vegetable when mashing the dal or you can boil the veggies separately
and add at the time of boiling.