prawn roast receipe

Ingredients

1. Prawns- ½ kg
   
2. Onion ,sliced- 2
   
3. Green chilly ,chopped-2
   
4. Tomato ,sliced- 1
   
5. Turmeric Powder – ¼ tsp
   
6. Chilly Powder –2 tsp
   
7. Salt – ¾ tsp
   
8. Curry Leaves – 2 sprig
   
9. Oil – 3 tbsp
   

preparation

• Add Turmeric powder,chilly powder,salt and ½ glass water to prawns and cook it in a curry pan for 10 to 15 minutes.​
  
• Pour 3 to 4 tbsp oil into it when the gravy became thick and stir well.
  
• Put sliced onion into the cooked prawns and sauté well.Adjust the salt as you need.​
  
• Add sliced tomatoes and green chillies and curry leaves and sauté it too.Let the heat in simmer mode.​
  
• Switch off the fire when the tomatoes become soft and serve it hot with chappathy or any other dinner items.​
  

gajar ka halwa

Ingredients:

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

Method

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

moong dal khichdi

Ingredients:

• ½ cup rice
• ½ cup moong dal
• 2 cup shredded opus also known as bottle guard, laucki or ghia, you can also use zucchini shredded with skin on
• 1 tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1-1/4 teaspoon salt
• 2 teaspoon ginger finely grated (adrak)
• 3-1/2 cups water

For serving

• 2 tablespoons hot clarified butter (ghee) optional

Method

1. Wash and soak the rice and moong dal in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
2. Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds and asafetida. After the seeds crack add all the other ingredients for khichdi and stir.
3. Close the pressure cooker and seal the exhaust, or put the weight.
4. After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes.
5. Turn off the heat and wait until steam has stopped before opening the cooker.
6. Mix the khichdi well, dal and rice should be very soft, little mushy. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick. If needed add boiling water too adjust the consistency of your liking.
7. Traditionally hot butter is poured over khichdi before serving, serve hot.
8. Serve the khichdi with pickle, yogurt and papdam.

fish coconut curry

Ingredients:

1 pound oneless, skinless fish fillets1 tablespoon vegetable oil1/2 onion, grated on large holes of box grater1 teaspoon grated fresh ginger2 cloves garlic, finely minced1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes1 teaspoon garam masala1/4 teaspoon chili powder (cayenne)1/2 teaspoon saltfreshly ground black pepper1 cup coconut milk1/4 cup water1-2 fresh chili peppers, cut in half lengthwise (optional)

Directions:

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

Ingredients:

For Biryani Base

• Whole Garam Masala
• 2 Black Cardamom
• 1 Javetri
• 3 Bay Leafs
• 5 Black Peppercorns
• 2 Cinnamon Stick
• 5 Cloves

Vegetables

• 8 to 10 Potato Cubes
• 1/4 cup Green Peas
• 5 cubes of Green Pepper
• 8 thick slices of Carrots
• 7 to 8 Paneer Cubes
• 4 to 5 Mushrooms cut in half

Other Ingredients

• 3 tbsp Oil
• 1 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1/2 cup Yogurt
• 1/4 cup chopped Coriander Leaves
• 1/2 cup chopped Mint Leaves
• 1 1/2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 2 slit Green Chili
• 1 tsp Red Chili powder
• 1/2 tsp Garam Masala

For Boiling Rice

• 1 cup Basmati Rice
• 6 cups Water
• 3 Bay Leaves
• 2 Black Cardamom
• 2 Cinnamon Stick
• 5 Black Peppercorns
• 5 Cloves
• 1 Javetri
• 1 tbsp Salt

For Biryani Layers

• 1 tsp Biryani Masala
• 1/4 cup Fried Onions
• 1/4 cup Fried Cashew nuts
• 1/4 cup Chopped Coriander Leaves
• 8 Saffron strands dissolved in water
• 2 tbsp Desi Ghee or Butter

Method

Cooking the veggies and Masala Preparation

• Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allow them to sizzle up.
• The add onions and cook until it gets light golden color.
• Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
• Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
• Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
• Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
• Then add carrots, green pepper, cover and cook for 2 to 3 mts.
• Add mushrooms, paneer, again cover and cook for 2 mts.
• Add salt to taste and mix.

Boiling Rice

• Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
• Boil 6 cups of water in a pan.
• After water comes to a boil, add in all whole spices mentioned in the list.
• Add salt and mix well.
• Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
• After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

• Put the layer of boiled rice over cooked vegetables and spread that out evenly.
• Then sprinkle biryani masala over boiled rice.
• Add drops of saffron water.
• Add ghee and spread all over rice.
• Add splash of water over rice.
• Then sprinkle coriander leaves, mint leaves and fried onions.
• Put the cover.

Cooking time

• First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
• Then lower down the heat to medium and cook on a medium heat for 2 mts.
• Then lower down the heat to the lowest possible setting and cook for 20 mts.

- See more at: http://www.madhurasrecipe.com/veg-rice/Vegetable-Biryani#sthash.yWxd4bsj.dpuf

Ingredients:

For Biryani Base

• Whole Garam Masala
• 2 Black Cardamom
• 1 Javetri
• 3 Bay Leafs
• 5 Black Peppercorns
• 2 Cinnamon Stick
• 5 Cloves

Vegetables

• 8 to 10 Potato Cubes
• 1/4 cup Green Peas
• 5 cubes of Green Pepper
• 8 thick slices of Carrots
• 7 to 8 Paneer Cubes
• 4 to 5 Mushrooms cut in half

Other Ingredients

• 3 tbsp Oil
• 1 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1/2 cup Yogurt
• 1/4 cup chopped Coriander Leaves
• 1/2 cup chopped Mint Leaves
• 1 1/2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 2 slit Green Chili
• 1 tsp Red Chili powder
• 1/2 tsp Garam Masala

For Boiling Rice

• 1 cup Basmati Rice
• 6 cups Water
• 3 Bay Leaves
• 2 Black Cardamom
• 2 Cinnamon Stick
• 5 Black Peppercorns
• 5 Cloves
• 1 Javetri
• 1 tbsp Salt

For Biryani Layers

• 1 tsp Biryani Masala
• 1/4 cup Fried Onions
• 1/4 cup Fried Cashew nuts
• 1/4 cup Chopped Coriander Leaves
• 8 Saffron strands dissolved in water
• 2 tbsp Desi Ghee or Butter

Method

Cooking the veggies and Masala Preparation

• Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allow them to sizzle up.
• The add onions and cook until it gets light golden color.
• Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
• Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
• Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
• Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
• Then add carrots, green pepper, cover and cook for 2 to 3 mts.
• Add mushrooms, paneer, again cover and cook for 2 mts.
• Add salt to taste and mix.

Boiling Rice

• Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
• Boil 6 cups of water in a pan.
• After water comes to a boil, add in all whole spices mentioned in the list.
• Add salt and mix well.
• Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
• After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

• Put the layer of boiled rice over cooked vegetables and spread that out evenly.
• Then sprinkle biryani masala over boiled rice.
• Add drops of saffron water.
• Add ghee and spread all over rice.
• Add splash of water over rice.
• Then sprinkle coriander leaves, mint leaves and fried onions.
• Put the cover.

Cooking time

• First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
• Then lower down the heat to medium and cook on a medium heat for 2 mts.
• Then lower down the heat to the lowest possible setting and cook for 20 mts.

- See more at: http://www.madhurasrecipe.com/veg-rice/Vegetable-Biryani#sthash.yWxd4bsj.dpuf

Ingredients:

For Biryani Base

• Whole Garam Masala
• 2 Black Cardamom
• 1 Javetri
• 3 Bay Leafs
• 5 Black Peppercorns
• 2 Cinnamon Stick
• 5 Cloves

Vegetables

• 8 to 10 Potato Cubes
• 1/4 cup Green Peas
• 5 cubes of Green Pepper
• 8 thick slices of Carrots
• 7 to 8 Paneer Cubes
• 4 to 5 Mushrooms cut in half

Other Ingredients

• 3 tbsp Oil
• 1 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1/2 cup Yogurt
• 1/4 cup chopped Coriander Leaves
• 1/2 cup chopped Mint Leaves
• 1 1/2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 2 slit Green Chili
• 1 tsp Red Chili powder
• 1/2 tsp Garam Masala

For Boiling Rice

• 1 cup Basmati Rice
• 6 cups Water
• 3 Bay Leaves
• 2 Black Cardamom
• 2 Cinnamon Stick
• 5 Black Peppercorns
• 5 Cloves
• 1 Javetri
• 1 tbsp Salt

For Biryani Layers

• 1 tsp Biryani Masala
• 1/4 cup Fried Onions
• 1/4 cup Fried Cashew nuts
• 1/4 cup Chopped Coriander Leaves
• 8 Saffron strands dissolved in water
• 2 tbsp Desi Ghee or Butter

Method

Cooking the veggies and Masala Preparation

• Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allow them to sizzle up.
• The add onions and cook until it gets light golden color.
• Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
• Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
• Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
• Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
• Then add carrots, green pepper, cover and cook for 2 to 3 mts.
• Add mushrooms, paneer, again cover and cook for 2 mts.
• Add salt to taste and mix.

Boiling Rice

• Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
• Boil 6 cups of water in a pan.
• After water comes to a boil, add in all whole spices mentioned in the list.
• Add salt and mix well.
• Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
• After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

• Put the layer of boiled rice over cooked vegetables and spread that out evenly.
• Then sprinkle biryani masala over boiled rice.
• Add drops of saffron water.
• Add ghee and spread all over rice.
• Add splash of water over rice.
• Then sprinkle coriander leaves, mint leaves and fried onions.
• Put the cover.

Cooking time

• First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
• Then lower down the heat to medium and cook on a medium heat for 2 mts.
• Then lower down the heat to the lowest possible setting and cook for 20 mts.

- See more at: http://www.madhurasrecipe.com/veg-rice/Vegetable-Biryani#sthash.yWxd4bsj.dpuf

jelebi

Ingredients:
for the Batter:

• 1/2 cup All Purpose flour
• 1 teaspoon besan (gram flour)
• 1/2 teaspoon yeast
• 1/2 teaspoon oil
• 1/2 teaspoon sugar
• About 1/3 cup of lukewarm water (as needed)

for the Syrup:

• 1 cup sugar
• 1/2 cup water
• Pinch of cardamom powder
• Few strands of saffron
• 1 teaspoon of lemon juice

Also needed:

• Oil to fry

Method
Making the Batter

1. Dissolve the yeast in warm water and let it sit for about five minutes.
2. Mix the flour, besan (gram flour), oil, and sugar together.
3. Add the yeast solution to the flour and mix to make a smooth batter.
4. Set  the batter aside in a warm place for one hour.
5. Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

Making the Syrup

1. Boil the sugar and water together.
2. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

Making Jalebis

1. Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
2. Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
3. Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter.
4. Fry the Jalebis until light golden-brown on both sides.
5. Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
6. Serve hot.

Chilli Paneer

1 pound Paneer
1½ tsp Soya sauce
1 tblspn Chili sauce
2 tblspns Tomato sauce
4-5 Green chilies (slit)
¼ tspn Sugar
!/2 tspn Salt
¼ tspn Pepper (cayenne)
1 tspn Coriander (chopped)
1½ tblspns Corn flour
1½ Tblspns Refined flour
½ tspn Salt

Make a batter with just enough water to coat the paneer with. Cut the paneer into ½" strips. Dip in the batter and fry a golden brown colour. Heat 2 tblspns oil, fry green chilies for ½ a minute. Lower heat. Add salt, pepper and sugar. Add soya chili and tomato sauces. Add 2 tblspns of water. Add paneer, mix well. Garnish with coriander.

Butter Paneer

1-1/2 pounds Paneer, cubed
Beaten curds 2 cups
4 inches Ginger, paste
4 medium Tomatoes
5 Whole cloves
6 small cardomoms (green)
1 inche cinnamom stick
2 bay leaf
Tomato puree 1/8 cup
2 tsp. asofoetida
2 tsp. Garam masala powder
1 tsp. Kasoori mehti
Salt to taste
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. sugar
Saffron, several strands in hot milk
Ghee for frying
20 Cashew nuts (or badam) soaked in water for one hour

For Marinating Paneer: Mix the paneer cubes with curds, add ½ the ginger paste, a pinch of salt, red chilli powder and garam masala powder.

For Boiled Tomato Paste: Boil the tomatoes in water with bay leaf, cardamoms, asofoetida and a little ghee. Let the mixture cool. Remove the bay leaf. Add remaining ginger paste and the cashew nuts. Grind to a smooth paste.

Grill the paneer until lightly golden. Heat the ghee and fry the whole garam masala (clove, cinnamon, cardamom), add turmeric powder, red chilli powder and garam masala powder and fry. Now add the tomato puree, curds and cook till it thickens and the oil separates. Add the kasoori mehti and cook till it resembles a thick gravy. Add salt and sugar. Now add the grilled panner and cook for a few minutes.

Bengali Shahi Paneer

1 pound paneer, dubed
½ cup plain Yoghurt
1 Capsicum (green or red)
2 tablespoon of posto paste (poppy and fenugreek seeds)
3 or 4 Green chillies
½ tsp Fenugreek seeds
Salt to taste
Sprig curry leaves
Ghee for frying

Beat yoghurt and set aside. Add a few green chillies with the posto paste. Heat two tablespoons of ghee and saute paneer pieces and thinly cut capsicum. Set aside. Sprinkle fenugreek seeds in the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates. Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt. When the liquid is a

lmost evaporated, remove from heat. Add a few curry leaves and serve.

Bengali Chhanar Kalia

Bengali Chhanar Kalia 1 pound Paneer
4 medium Potatoes, cubed
Ghee for Shallow Frying
3 Tbsp Ghee
2 Bay Leaf
1 Tbsp Ginger Paste
1 Tsp Turmeric Paste
1 Tsp Asofoetida
1 Tsp Red Chilli Paste
2 Cloves
2 Cardamom
1 Inch Piece Cinnamon
½ Tsp Sugar
5 Tbsp Curd, well beaten
2 cup water
1 Tsp Salt
2 Tbsp chopped Coriander Leaves

Shallow fry potatoes and paneer. Drain well and set aside. Heat ghee and fry the bay leaf, then add ginger and cook well. Add turmeric paste, asofoetida and red chilli paste and cook well. Add potatoes and simmer well. Make a masala paste of cloves, cardamom and cinnamon. Add salt, sugar, garam masala paste and cook well. Add water, cover and cook till potatoes are done. Add curd, water as needed. Mix well and add paneer cubes to it and simmer well. Check the seasoning and adjust accordingly. Add coriander leaves to it and offer.

PANEER

Baked Paneer in White Sauce 1 pound paneer
1 capsicum, chopped
1 carrot, par-boiled and chopped
1 1/2 cups white sauce
A pinch sugar
1 tablespoon butter
Ghee for frying
Salt and pepper to taste
2 tablespoons grated cheese

Cut the paneer into flat thin pieces. Deep fry lightly in oil. Heat the butter and fry the capsicum and carrot for a few minutes. Add the white sauce, paneer slices, sugar, salt and pepper. Spread the mixture on a greased baking dish. Cover with the cheese and bake in a hot oven at 230 *C (450 *F) for 10 minutes.

Beans ki sabji

Beans with Coconut Milk Green beans - 2 pounds
Coconut Milk - 2 cans
Coriander powder (Dhaniya), 2 tsp.
Sesame seeds, 2 tsp.
Cardamoma, 1 tsp
Red chillies, 3
Salt to taste
Cashew nuts, handful

Cook beans in the pressure cooker and drain. Prepare the masala by dry roasting the dhaniya, sesame, red chillies,cashew nuts and salt. Make into a paste, then add a little ghee and the beans, along with salt, and let it fry for few minutes. Add the masala paste, some water and the coconut milk and let it cook until beans are nicely done.

Chawli Ki Sabzi 2/3 cup black eyed beans (soak for 2 hours in water)
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
3/4 tsp. dhania (coriander seeds) powder
3/4 tsp. amchoor powder or juice of 1/2 lemon
1/4 tsp. turmeric powder
1/2 tsp. wheat flour
1/2 tsp. mustard seeds
½ tsp. cumin seeds
3 pinches asafoetida
salt to taste
1 tsbp. ghee

Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside. Mix all dry masala and salt in 1/2 cup water. Heat ghee in heavy saucepan. Add seeds, curry leaves, asafoetida. Allow to splutter. Add masala mixture, cooked beans, 1/4 cup water, and mix well. Bring to boil, reduce heat, simmer covered for 3-4 minutes. When almost all water evaporates, sprinkle flour, mix and remove from fire. Cover and keep aside for 2-3 minutes. Pour into serving dish, garnish with chopped coriander, and offer hot. 

Gavarfali (Cluster Beans) Ki Sabzi 1 cup Cluster Beans
1 Tbsp Gram flour (Besan)
¾ cup Curd
1 cup Water
3 Tbsp Ghee
2 Bay Leaf
A pinch Asafoetida
1 Tsp Cumin Seeds
1 Tsp Salt
1 Tsp Turmeric Powder
2 Tsp Coriander Powder
2 Tsp Red Chilli Powder
2 Tbsp chopped Coriander Leaves

Pressure Cook Cluster Beans for 1 Whistle or steam until nearly cooked. Drain off the water and remove Beans. Make a mixture of besan, curd and water. In a little hot ghee, fry the asafoetida, cumin xeeds, and bay leaf. Next add the Cluster Beans to it and sauté well. Add all the Indian Spices and mix well. Add the besan mixture and boil the Sabzi well. Add Coriander Leaves and serve hot.

Green Beans with Peanut Butter 2 lbs green beans, whole
4 tablespoons peanut butter
1/2 tsp kalonji seeds
6 green chilies, split
1/2 tsp ground turmeric
1 tsp asofoetida
1 teaspoon hot curry powder
Ghee for frying
Salt and sugar to taste

In a little hot ghee sizzle kalonji seeds and split green chilies for about 30 seconds. Throw in green beans and stir, frying for 2 to 3 minutes. Add turmeric and curry powder and fry for a minute longer. Sprinkle with salt, lower heat, cover and steam for about 5 minutes. Do not over cook. Beans should still be slightly crunchy. Add sugar to taste, turn off heat, add the peanut butter (or a handful of crushed peanuts if you prefer), mix in thoroughly and offer.

Gujarati Sem 2 cups fresh French Green Beans
4 Tbsp Ghee
1 Tbsp Mustard Seeds
2 whole Red Chilli, crushed
Salt to taste
½ Tsp Sugar
Freshly Ground Black Pepper to Taste
2 Tbsp chopped Coriander Leaves

Trim the Beans and cut into 1 inch length. Blanch the beans. In a little hot ghee fry the mustard seeds until they splutter, then crushed red chilli, green beans, salt and sugar. Stir and cook until nicely done. Add black pepper and coriander leaves, and offer.

Kerala Mizhukku Puratti (Vegetable Fry) Green beans - 2 cups, chopped
Plantains or green bananas, cubed - 1 cup
Salt to taste
Ghee for frying

Soak the plantains in warm water and turmeric. Drain well and cook with salt. Cook the beans separately in a little water. Heat the ghee and add the beans (drain off any excess water first). Stir for a minute and then add the plantains. Stir till nice and browned.

Masaledar Sem 1 1/2 lb. Green beans
1-1/2" fresh ginger, minced
1 cup Water
4 tblsp Ghee
3 tsp cumin seeds
2 tsp coriander powder
1 tsp asofoetida
2 medium Tomatoes, peeled and chopped
Salt to taste
Freshly ground pepper
3 tblsp Lemon juice

Trim the ends of the beans and cut in half crosswise. Put ginger into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the asofoetida and cumin seeds. Stir for half a minute. Pour in the ginger paste. Stir and cook for about two minutes. Add the coriander and stir a few times. Add chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring gently.

Punjab Lobhia (Blackeye) Curry 2 cups blackeye beans
Salt to taste
1-1/2 tsp coriander powder
3/4 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp ghee
¾” fresh ginger root, minced
1/2 tsp cumin seeds
1 medium tomato, chopped

Soak beans overnight in water, covered generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat ghee in deep saucepan. Add ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy.

Sri Lanka Bean Curry 1 lb (450 g) Beans, chopped
1-2 hot green Chilies, sliced
Sprig of Curry leaves
1/2 tsp Fenugreek seeds
1 tbs curry powder
1/4 tsp turmeric
1/2 cup thick Coconut milk (or fresh milk)
1 tbs Ghee
Salt to taste
2 tsp. Lime juice

Heat ghee in a saucepan. Add green chilies and curry leaves, fry for a minute, then add the curry powder, salt, turmeric and fenugreek seeds. Stir and fry for 2-3 minutes. Add the cut beans and mix well until beans are well coated with the spices. Reduce heat and allow the beans to cook. Add the coconut milk and allow to simmer for a few more minutes. Add a dash of lime juice and salt, and offer.

Sri Lanka Curried Green Beans 1/2 lb Green beans
2 tblspns ghee
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 tsp asofoetida
Salt to taste
1/8 tsp cinnamon

Add the beans to a pan containing ghee at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, , salt and cinnamon, mix well and cook for 3 minutes at low heat.

 

Myths sambar

Myths

One of the myth is that it originated in the kitchen of Thanjavur Marathas ruler Shahuji during the 19th century from the southern Indian state of Tamil Nadu.^[1] Shahji trying to make a dish called amti, experimented with pigeon peas instead of mung bean, and tamarind pulp for kokum and the court named it sambhar after the guest of the day, Sambhaji, second emperor of the Maratha Empire.^[2]
Other sources point to origin as Karnataka where "Sambaru padartha" in Kannada means mix of spices and condiments.There is also an alternate explanation that origin of the name is from the old Tamil word, "Chaampu" meaning ground or paste, in the context of grinding coconut and spices to be dissolved in tamarind pulp. This word is also the root for the unrelated South East Asian dish,

Preparation

Typical ingredients in a sambar dish

Sambar is made either exclusively with one of these vegetables or a combination of them - okra, moringa, carrot, radish, pumpkin, daikon, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices.^[4] The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables are half-cooked. After the vegetables are half cooked, the lentils are added and allowed to cook until the vegetables are done. Sambar is garnished with fresh curry leaves or coriander leaves. Mustard seeds, black gram, and dried red chillies, and curry leaves tempered in vegetable oil is added to the cooked sambar.
Sambol.^[3]
SOURCE

bread halwa

Ingredients:

1. Carrot - 1 Cup (Chopped)

2. Bread (Fresh or leftover) - 4 pieces (Don't need to remove the sides)

3. Milk - 1.5 Cups (Boiled)

4.CondensedMilk1/4Cp

5. Sugar - 3/4 Cup or adjust to your taste

6. Ghee - 1/2 Cup

7. Khoa - 1/4 Cup (Grated)

8. Honey - 4 tsp (Optional)

9. Cashew and Almond - Little qty (Broken)

10. Cardamom - 4

Procedure:

1. Take 2 tsp of ghee in a pan. Add the chopped carrot. Fry till raw smell is gone.

2. Pressure cook the carrot with little quantity of milk. Keep aside.

3. Meanwhile, add the remaining milk to the bread pieces and keep them soaked.

4. Keep the cooked carrot and bread pieces along with the milk in the mixer jar and process till they became a smooth paste.

5. Now, add 1/4 cup of ghee and fry the nuts and cardamom well. Add the contents from the mixer to the pan and then add the condensed milk.

6. Medium the heat and keep stirring, till the mixture starts to thicken.

7. Now, add the grated khoa and honey. Mix well. Keep stirring.

8. Take care so that the contents won't get sticked to the pan.

9. Finally, when the mixture comes to halwa consistency add the remaining ghee.

10. Serve hot garnished with grated khoa and nuts.

 

coconut burfi sweet receipe

• 700 gms Sugar
• 2 Coconuts
• 35 gms Cashewnuts
• 7-8 Cardamom
• 70 gms vegetable oil

(1) Shred the coconut.
Break the cashewnuts into small pieces and fry them in oil.
Powder the cardamom. (2) Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it.
After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.
(3) After sufficient stirring, add the fried cashewnut pieces andoil/margarine and stir the mixture well.
Add the powdered cardamom and mix it thoroughly and stop heating.
(4) Pour the mixture onto a plate which could accomodate sufficient thickness.
Cut into rectangular
 pieces while hot.

Home > Sweets >   Coconut Burfi

Coconut Burfi

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Introduction:

Coconut burfi has lots of flavour from ground coconut, mawa and is subtly scented with cardamom powder. This is the easy way to make coconut burfi, no need to make sugar syrup

Ingredients:

• 1 1/2 cup Grated coconut
• 1 cup Sugar
• 1/4 tsp Cardamom powder
• Mawa 1/2 cup
• Ghee 2 tsp
• Almonds for garnishing

Method

• Heat heavy bottom pan on a medium high. Add grated coconut and fry till raw smell goes away, for around 8 to 10 mts.
• Once coconut gets cooked add sugar, mix and keep stiring continuously till the coconut is well incorporated with the sugar and the mixture starts to thicken up.
• Now add khoya and cardamom powder. Mix well and finally add ghee and cook till mixture leaves the sides of the pan.
• Grease the tray with ghee or butter and pour the mixture in to tray. Press well to make it even from all the sides. Chill for 1 hour.
• Once cooled cut square or diamond shaped burfi.

- See more at: http://www.madhurasrecipe.com/sweets/Coconut-Burfi#sthash.BgUwieZC.dpuf

Home > Sweets >   Coconut Burfi

Coconut Burfi

Write comment | Subscribe For Newsletter

Introduction:

Coconut burfi has lots of flavour from ground coconut, mawa and is subtly scented with cardamom powder. This is the easy way to make coconut burfi, no need to make sugar syrup

Ingredients:

• 1 1/2 cup Grated coconut
• 1 cup Sugar
• 1/4 tsp Cardamom powder
• Mawa 1/2 cup
• Ghee 2 tsp
• Almonds for garnishing

Method

• Heat heavy bottom pan on a medium high. Add grated coconut and fry till raw smell goes away, for around 8 to 10 mts.
• Once coconut gets cooked add sugar, mix and keep stiring continuously till the coconut is well incorporated with the sugar and the mixture starts to thicken up.
• Now add khoya and cardamom powder. Mix well and finally add ghee and cook till mixture leaves the sides of the pan.
• Grease the tray with ghee or butter and pour the mixture in to tray. Press well to make it even from all the sides. Chill for 1 hour.
• Once cooled cut square or diamond shaped burfi.

- See more at: http://www.madhurasrecipe.com/sweets/Coconut-Burfi#sthash.BgUwieZC.dpuf

Home > Sweets >   Coconut Burfi

Coconut Burfi

Write comment | Subscribe For Newsletter

Introduction:

Coconut burfi has lots of flavour from ground coconut, mawa and is subtly scented with cardamom powder. This is the easy way to make coconut burfi, no need to make sugar syrup

Ingredients:

• 1 1/2 cup Grated coconut
• 1 cup Sugar
• 1/4 tsp Cardamom powder
• Mawa 1/2 cup
• Ghee 2 tsp
• Almonds for garnishing

Method

• Heat heavy bottom pan on a medium high. Add grated coconut and fry till raw smell goes away, for around 8 to 10 mts.
• Once coconut gets cooked add sugar, mix and keep stiring continuously till the coconut is well incorporated with the sugar and the mixture starts to thicken up.
• Now add khoya and cardamom powder. Mix well and finally add ghee and cook till mixture leaves the sides of the pan.
• Grease the tray with ghee or butter and pour the mixture in to tray. Press well to make it even from all the sides. Chill for 1 hour.
• Once cooled cut square or diamond shaped burfi.

- See more at: http://www.madhurasrecipe.com/sweets/Coconut-Burfi#sthash.BgUwieZC.dpuf

chukkakura pappu

Ingredients

• Chukkakura - 3 bunches
• Toor Dal - 1 cup
• Water - 1.5 cup
• Green Chilli - 2
• Turmeric - 1/8 tsp
• Tamarind - 1"
• Inguva Karam - 1 tsp
• Sambar Powder - 1/4 tsp
• Rice Flour - 1/2 tsp
• Salt To Taste
• Seasoning - Mustard Seeds - 1/4 tsp, Fenugreek Seeds - 1/8 tsp

Preparation

1. Wash Chukkakura, green chilli and cut into small pieces.
2. Wash Toor Dal. Pour water in it and cook both of them separately.
3. Pour 1/8 cup of warm water in tamarind and take out extract.
4. Add turmeric, Inguva Karam, Sambar Powder and tamarind extract to Chukkakura.
5. Heat a thick-bottomed pan with a tbsp of oil on medium flame, put seasoning in it.
6. When seasoning starts crackling, pour Chukkakura mixture and stir.
7. When mixture is boiling, add Toor Dal and salt. Let it boil again.
8. Add a tbsp of water to rice flour, mix well.
9. Add it to Dal and cook for another 2 min. to thicken and turn off the flame.

potlakaya curry

Ingredients

• 2 cups of chopped snake gourd pieces
• 1 sprig curry leaves
• ¼ tsp. mustard
• ¼ tsp. cumin
• 1 tbsp. urad dal, minapappu (optional)
• 1 tbsp. chana dal, senaga pappu (optional)
• Pinch of hing
• 1 garlic clove crushed (optional)
• 1 dry chili broken or green chili
• 2 to 3 tsp. Vepudu karam / spice powder for stir fry or chutney podi
• 2 tbsp. Oil (do not reduce, it doesn’t taste good)
• Salt as needed
• Turmeric as needed

Instructions

1. Scrape off the whitish layer on the snake gourd with a knife. Take some salt and rub it on the snake gourd and wash off under running water.
2. Trim off both the ends. Cut to 2 to 3 parts.
3. Cut length wise each part and remove the seeds as well the white layers inside. Chop to pieces that are uniform in size, this ensures even frying.
4. Heat a pan with oil, add mustard, cumin, dals when they turn golden, add red chili, curry leaves and garlic. Fry till they turn crisp, add the hing.
5. Add gourd and fry on high for 2 to 3 mins, reduce the flame and fry till they are cooked well. Keep stirring to prevent burning. Sprinkle the vepudu karam. Mix well and off the heat
6. Serve with rice and rasam.

aaviya

avial
Yam 150 gms
Ash gourd150 gms
Raw bananas2 nos
Drumsticks2 nos
Potato1 no
Shelled peas1/2 cup
Sour curds1 cup
Turmeric powder1/2 tsp
Curry leaves Few
Coconut oil1/4 cup
SaltTo taste
PASTE : Coconut1/2
Green chillies6-7 nos.
Cummin seeds1 tsp.

Recipe
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside.

2. Peel and chop all the vegetables into 3-inch lengths.

3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.

4. Mix all the cooked vegetables together with salt and turmeric powder.

5. Add the paste and heat through, taking care to prevent curdling.

6. Add the 1/4 cup coconut oil and curry leaves and mix well. Donot heat.

7. Serve hot with rice.

allmond soup

Ingredients
• 3 tablespoons olive oil
• 1 cup blanched, skinned almonds
• 3 to 4 garlic cloves cut in half
• 2 cups diced stale white bread, crusts removed
• 6 cups chicken broth or stock (low fat is fine), divided
• a pinch of saffron threads, crushed
• freshly ground pepper
• salt
• 2 teaspoons good quality white wine vinegar (Spanish or Italian)
• chopped parsley, for garnish

Directions
Heat the oil in a 4- to 5-quart pot over medium heat.

Add the almonds, garlic, and diced bread and stir constantly for 1 to 3 minutes or until they are golden. Remove pot from the heat and remove the almonds, garlic, and bread, leaving any remaining oil behind in the pot. Reserve 1/2 cup of the bread.

Place the remaining bread, almonds, garlic, a cup of the broth, saffron, pepper, salt, and the vinegar in the food processor with the metal knife blade and process for a few minutes until a smooth thick paste is formed.

Place the remaining broth in the pot and stir in the almond paste. Cook, stirring, until soup comes to a boil, then reduce heat and simmer for 15 minutes. Garnish with parsley and reserved bread crumbs.

kandabachali curry

Ingredients: 1/4 kg. Kanda (Yam) 3-4 buches Bachali 5-6 green chillies (slitted length-wise) 2 tsp. Aavalu ( Mustard ) 2 red chillies 2 tsp. tamarind pulp salt according to taste Turmeric - 1/2 tsp. for Popu (Talimpu) 1 tsp. each of Channa dal, Urad dal, Mustard, finely chopped gineger, Karivepaku process: Chop bachali and cut Kanda into big cubes and boil it till done. Soak 2 tsp. aavalu and 2 red chillies for 1/2 hr. and grind it to smooth paste and add 2 tsp. tamarind pulp. Now heat kadai and put all ingredients meant for Popu and slitted green chillies. Then add boiled Kanda and Bachali, salt, ground aavalu, turmeric and cook for 5 mins. Optional: Til also can be added along with aavalu paste. Goes very well with rice.