Mutton Sambhar


Ingredients:

1/2 cup toor daal
250 grams mutton
3 onion finely chopped
2 tbsp ginger garlic paste
3 tomatoes chopped into medium size pieces

1 potato peeled and cut into 8 pieces
1 radish peeled and cut into small pieces
2 drumstick cut into long pieces
100 grams pumpkin cut into medium size pieces

1 lemon size tamarind soaked in water for 2 hours.Squeeze and take out the extract.

few curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chili
1/2 tsp hing

1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp sambhar powder
3 tbsp oil
Salt to taste

To Cook:

Heat 2 tbsp oil in a pressure cooker.
Add onion , ginger garlic paste and cook till onion turns brown.
Add chopped tomatoes and cook for 3-4 minutes.
Add all powder spices except sambhar powder, mutton pieces and mix well.
Add daal , 2 glass of water and salt.
Put the lid on and cook for 25 minutes on  flame.
Switch off flame and allow pressure to drop.
Open lid add all vegetables. Close lid and cook again for 1 whistle.
Switch off the flame and allow pressure to drop.
Open lid, add sambhar powder and tamarind extract.Cook on high for 3-4 minutes.

For tempering, heat oil in a tadka pan.
Add curry leaves, red chilies ,hing, mustard seeds and cumin seeds.
Pour the tempering into cooked mutton and immediately put on the lid.
Switch off the flame.Serve with cumin rice.

Whole Moong Daal Uttapam With tadka/chaunk/tempering Topping



For the batter:

1 cup rice
1/2 cup whole moong daal
Soak for 8 hours and grind to a fine batter using little water.
Allow the batter to ferment for 7-8 hours

For the topping:

Grate 1 carrot
Add 1/2 cup grated cabbage
1 onion finely chopped
1 green chili finely chopped
1 small tomato chopped finely

For tempering/chaunk/tadka:
Heat 1 tbsp oil
Add hing, cumin seeds and chopped curry leaves(4-5)
Add it to the grated topping
Add little salt and mix well.

Heat 1 tbsp oil in a pan. Spread evenly with help of a half cut onion.
Add 2 serving spoon of batter. Spread it out to form a round thick layer.
Spread the topping . Cover with lid and cook for 2 minutes of medium flame.
Open lid, with help of flat spatula, turn it upside down. Cover and cook again for 2-3 minutes.
Serve with ketcup/achaar/sambhar/coconut chutney

Prawn Sizzler with Brown Rice and Rosemary Baked Vegetables Topped With Barbeque Sauce




Ingredients

4-5 cauliflower florets
2 carrots cut into sticks
9-10 french beans cut into two
1/2 cup green peas
1/2 cup sweet corn
2 potatoes cut into cubes

Boil the vegetables in boiling water for 4-5 minutes
Drain and spread in a baking dish.
Spread 1 tsp rosemary + 1 tsp zatar powder evenly
Crush some garlic and spread on the baking dish.
Sprinkle olive oil
Bake for 12-15  minutes at 180 degree Centigrade

Cook 1/2 cup brown rice till done.
Par boil 3-4 cabbage leaves

Marinate jumbo prawn in salt, turmeric powder and pinch of red chili powder.
Heat 1 tbsp mustard oil in a pan.once oil reaches smoking point, lower the flame and add prawns to the pan one after another.
Cook on both sides till it turns golden brown.

To Make sauce

Heat 3 tbsp tomato sauce + 1 tbsp red garlic sauce + 2 tbsp barbeque sauce
Add 1/2 cup water and cook on low flame for 4-5 minutes.

Heat the sizzler plate on medium flame.
Add 1 tbsp butter and spread evenly.
Spread the baked vegetables and cook for 2-3 minutes.
Move it to the size and put par boiled cabbage leaves in the center
Put cooked brown rice on top of cabbage leaves
Pour the cooked sauce all over the sizzler plate.
Once it starts sizzling, lower the flame.
Just before serving, place the prawns and spread chopped spring onion leaves.
Enjoy Prawn Sizzler with Brown Rice and Baked Vegetables With Rosemary and Barbeque Sauce

Cabbage cooked with Basa Fish



Ingredients:

250 grams basa fish cut into small pieces
1 cabbage chopped finely
2 onion chopped
1 green chili chopped
2 big tomatoes choped
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
1 tsp sambhar masala
1 tsp kitchen king masala
1 tsp cumin coriander powder
1 tsp turmeric powder
1 tsp red chili powder

salt to taste

Method to cook:

Heat oil in a kadai.
Add mustard seeds, cumin seeds, curry leaves and green chilies
Add onion and saute till brown.
Add ginger garlic paste and cook till cooked
Add chopped tomatoes and cook for 2 minutes.
Add chopped cabbage , fish, all dry spice powder, salt and cover and cook till cabbage and fish is cooked properly.
Garnish with coriander leaves

Lauki Moong Daal


Ingredients:

1/2 cup moong daal roasted in a pan till it turns brown.
Cut 1 bottle gourd into small pieces
Boil moong daal, bottlegourd with 2 cups of water, 1 tsp turmeric powder, 1 tsp salt and 1 tsp sugar in pressure cooker.
Cook on high for 2 whistles. Lower flame and cook again for 3-4 minutes.
Switch off flame and allow pressure to drop.

For tempering:

Heat 2 tbsp ghee in a pan.
Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds -1/4tsp each.
Add 1 slit green chili and 1 dry red chili broken.
Chop 1 onion and add it to the tempering and cook till onion turns brown.
Add tempering to daal and garnish with 1 tbsp chopped coriander leaves

Pineapple Rasam



1 and half liter water
few coriander leaves tied together
1 inch finely chopped ginger
2 cups finely chopped pineapple
2 tomatoes chopped
1 tsp turmeric powder
2 tbsp rasam powder
salt to taste
2 tbsp brown sugar
2 tbsp jaggery

Boil everything together till it reduces to 3/4th.
At this stage, prepare he tempering.

Heat 2 tbsp oil in a pan.
Add some mustard seeds, 1 dry chili broken, some curry leaves, hing and chopped coriander leaves
Add the tempering to rasam and put the lid.Boil for 2-3 minutes more.
Crush some freshly ground pepper and roasted cumin seeds. Add it to rasam.
Finally squeeze juice of 1  lemon.
Serve hot with Rice or Drink as it is.

Healthiest and Yummy Brown Rice Chicken Biryani


Don't go by the name of Brown Rice. Daawat Basamti Brown Rice is an exception and Biryani made with this turned out even yummier than with normal basamti rice I usually do.
The onions were pan fried with very less oil instead of deep frying. There was no change in taste.
Hence, I can call it healthy guilt free biryani. I recommend this to all Biryani Lovers.
The recipe is not complex.However, collect all ingredients on the kicthen counter before you start preparing and it will be ready in 45 minutes.


Ingredients for chicken Marinate:

1 onion finely chopped
1 green chili chopped
1 tsp shahi jira
2 tbsp ginger garlic paste
2 tomato finely chopped
1 tej patta
2-3 black cardamom
3 green cardamom
4-5 whole black peppercorn
1 cinamon stick
1 tsp kasuri methi
1 tsp haldi powder
1 tbsp everest meat masala
2 tsp garam masala
1 tbsp tamarind paste
Juice of 1 lemon
800 grams chicken
salt to taste
1 tbsp ghee
1 tea cup curd

Heat ghee in a pan.
Add shahi jira and all whole garam masala.Add chopped onion.
Add ginger garlic paste and chopped onion. Cook till onion turns brown.
Add tomato and cook till the raw smell disappears
Roast the kasuri methi and crush into small powder and add to chicken.
Add cooked onion and rest of the ingredients to chicken.
Mix well and keep for marination for 4-5 hours.


For the onions:

2 tbsp olive oil
4 onions cut into julians
3-4 green chili cut into half.

Heat oil in a pan. Once oil is hot, add onions and cook till onion turns light brown.
At this stage, add green chilies and cook till onion turns dark brown.

For the rice:

300 grams Dawat Brown rice soaked in water for 10 minutes.
1 tbsp ghee
3 tej patta
2-3 black cardamom
3 green cardamom
4-5 whole black peppercorn
1 cinamon stick
1 tsp oil

Heat ghee in a pan.
once ghee is hot, add whole garam masala.
Drain rice and add to it. Mix gently till rice is well coated with ghee.
Add 3 cups of wate. Cover and cook till rice is half cooked and water is completely absorbed.

To cook biryani:

In a 5 liter pressure cooker, add chicken marination.
Cover and cook for 5 minutes on high on the small flame till chicken releases water.
Now add 1 tbsp chopped coriander leaves and 1 tbsp finely chopped methi leaves
Mix well. spread half of the cooked onions + green chilies.
Add the half cooked rice on top of chicken.
Add the remaining cooked onions and green chilies.
Spread 1 tbsp chopped coriander leaves and 1 tbsp chopped methi leaves
Add some kesar (optional) on top of it.
Cover the lid with whistle.
Cook on small flame on high till it gives 3 whistles. Lower the flame and cook for about 6-7 minutes on low.
Switch off the flame. Allow pressure to drop completely.
Serve with raita.

Egg Rasmalai

Try this recipe and get a sweet surprise. This is  the easiest way to make this complex dessert.



Ingredients:

1 cup milk powder
1 egg
1 tbsp oil
1/2 tsp baking powder

Whisk egg in a bowl. Add rest of the ingredients and mix well. Keep aside


1 ltr milk
3-4 tbsp cup sugar
2 green cardamom
3-4 saffron strands

Boil 1 liter milk in a deep pan till it starts boiling.
Lower the flame and add green cardamom, saffron strands and sugar.
Make small balls of milk powder and drop into boiling milk.
The balls will expand as you cook and milk starts reducing.
Once milk is reduced to half, switch off the flame. Garnish with almond flakes or chopped pistachio.
Allow it to cool down before you serve

Rava Banana Halwa



Ingredients:

1 ripe banana mashed
1/2 cup rava
2 tbsp ghee
3 tbsp sugar
1 + 1/2 cup water
2-3 strands of saffron
2 tbsp chopped almonds/cashew

Heat ghee in a pan.
Add rava and roast on low flame for 4-5 minutes.
Add sugar, water, raw banana, saffron and cook on low for 3-4 minutes.
Add chopped dry fruits and mix well.
Halwa is ready to serve