Bread Halwa

Bread Halwa

Ingredients:   

Bread Slices  -  5 (Crushed to a powder)

Cashew nut    -  5 nos ( Crushed)

Sugar              -  5 tspn

Ghee               -   4 tspn

Milk

                                                                                                       

Process:

1. Mash the bread and add required amount of milk to make a paste. 

2. In a pan add ghee, once the ghee gets heated add the Cashew nut and saute until they are golden brown. 

3. Add the bread and milk mixutre to the pan.

4. Stir the mixture well until it reaches the stage that it don’t get stick to the pan. At this stage add sugar and  mix well.

5. After adding sugar it will look watery. Stir well, that the halwa don't stick to the pan and then switch off the flame.

6. Bread Halwa is ready to serve

  
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Baby Dry Shrimp Powder (Sennangunni/Chennangunni Podi)

 Baby Dry Shrimp Powder (Sennangunni/Chennangunni Podi)

          Dry Shrimp powder is the one of the best side dish for idly and dosa if you are a non vegetarian lover.I taste just like normal idly powder with great non veg flavour in it.

Ingredients:

• Dry Baby Shrimp – 100gm
• Red chillies – 10 - 15
• Channa Dal -500gm
• Pepper  - 25gm
• Salt to taste

Process:

Step 1: 

          Dry Roast the dry baby shrimp well for 5 mins in slow flame. Roast the dry red chilies, channa dal and pepper separately.

Step 2:

            Put the roasted dry shrimp, dry red chillies, channa dal, pepper in a blender and add the required amount of salt to it. Make them into a fine powder. Now the idly powder is ready to serve. For a non veg lover this will be the best side dish to have with idly or dosa.

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Karnataka Chicken Saru-Karnataka Special Chicken Gravy

Karnataka Chicken Saru:

                Here I am going to show you how most spicy and flavourful Chicken Gravy which is very famous in the state of Karnataka.These are most widely made in all the military hotels of Karnataka.

Ingredients:

For Grinding:

·       Onion 1 chopped

·       Green Chillies 3

·       Coriander seeds 1 ½ teaspoon

·       Cumin Seeds 1 teaspoon

·       Pepper corns 1 teaspoon

·       Cinnamon stick 1

·       Cloves 4

·       Rmeric Fenugreek seeds ¼ teaspoon

·       Coconut 1/4^th

·       Coriander leaves

For Cooking

·       Chicken 500 gms

·       Tomato 1 chopped

·       Oil 50 ml

·       Salt as need

·       Turmeric little amount

·       Green Chillies 2

Preperation:

      Half boil the chicken in water with half amount of salt,turmeric,chillies and salt and keep it aside.Do not waste the water keep it aside for later use.

·       In a pan add some oil and deep fry all the grinding ingredients except coconut.

·       Once the those spices are done let it cool for sometime and grind that into a fine paste by adding some water.

·       Add some oil into a vessel and add the ground paste into it and cook it till oil oozes out from the masala.

·       Then add one chopped tomato and cook for sometime.

·       Once the tomato is cooked add the boiled chicken into and cook for 5 to 6 mins.

·       Since the chicken is already half boiled it will not take more time to cook.

·       Once chicken is cooked add the chicken boiled water into it and add required amount of salt and close the lid.

·       Open the lid after 8 to 10 mins and add some lemon juice and coriander leaves and switch off the flame.

·       I have used Broiler chicken.It wil taste awesome with country chicken (Naati kodi) and goes well with rice,chapathi,parotta.

·       If you want it to be more spicy add some pepper powder at the end.

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·    Pictorial:

Boil the chicken

Ingredients for grinding

Saute the Masala

Add oil

Add Ground Masala

Add Tomato

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Add chicken

Final Product before adding lemon and coriander leaves

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Beetroot Chutney Side Dish For Idly Dosa

Beetroot Chutney Recipe

Ingredients:

Beetroot – 2

Coconut – half                                                                                              

Gram dal – 3 tspn

Dry red chillies – 9

Tamarind – a small round

oil – required amount

Curry leaves

Mustard seeds

salt to taste

Process of making Chutney:

Step 1:

Take a pan and add required amount of oil. Once the oil gets heated, put the gram dal and dry red chillies. Saute them until the gram dal turn to golden brown. Once they get sauted take them from the pan. In the same pan, put the beetroot and saute until you don’t feel the raw smell of the beetroot.

Step 2:

In a jar put the sauted beetroot, dry red chillies, gram dal, coconut, tamarind and salt. Grind them well, in between add some water to make a fine paste. Then transform the chutney in another vessel

Step 3:

In a small pan add some little amount of oil. Once the oil gets heated, put the mustard seeds and curry leaves. Pour the oil along with mustard seeds and curry leaves into the chutney. Mix the chutney well. Now this chutney can be served with idly or dosa.

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Pepper Gravy (Milagu Kuzhambu)

Introduction:

Milagu Kuzhambu is a healthy and tasty food which helps to cure cold for childern which also very tasty when eaten with rice and ghee or sesame oil.

Ingredients:

To Grind:

• Grated Coconut 3 tsp
• pepper corns 2 tsp
•  cumin seeds 1 tsp
• coriander seeds 1 1/2 tsp
• red chillies 6
• Cashew nuts 7 to 8
• Garlic 5 pods
• Small onion or shallots 10

To Saute:

• Shallots
• Garlic 10 pods
• Curry leaves
• Salt to taste
• Tamarind Pulp size of amla soaked in water
• Turmeric a pinch
• Asafoetida  a pinch
• Methi seeds (Fenugreek seeds) little amount
• Cumin seeds
• Jaggery very little amount.

Method:

• Add little amount of oil into a pan and add cumin seeds,peppers corns,coriander seed,small onions,coconut and cashew nuts and saute everything until it gets cooked nicely.
• Let it cool for sometime.
• Then grind them into a smooth paste by adding little amount of oil into it and keep it aside.
• Add some oil into a pan and add some cumin seed,asafoetida and fenugreek seeds and saute for some time.
• Add onions ,garlic pods and curry leaves and saute till the onions are well cooked.
• Add the grind paste and saute for sometime and add some water and let it boil for sometime.
• After sometime add the tamarind water and close the lid and let it cook for 10 to mins till oil oozes out.
• Now  Milagu kuzhambu is ready.

Pictorial

xx

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Hyderabadi Chicken Biryani

History:

            Hyderabadi biryani is a most famous and awesome biryani in India which was developed under the rule of Nizam Asif Jah I in 17 the century which follows kachi method of preparation.It uses good quality basmati rice and high quality spices mostly cooked in a copper vessel in a fire wood.Authentic hyderabadi biryani is been made around Hyderabad and its been people’s favourite in Hyderabad since eary 1900.

Recipe:

Hyderabadi Chicken Biryani:

Recipe:

For Marination:

·         Chicken 800 grams

·         Turmeric to taste

·         Salt to taste

·         Green Chillli to taste

·         Oil or Ghee to taste

·         Cloves and Green Cardamon 2 numbers

·         Brown  Onions 2 numbers

·         Coriander and Mint leaves chopped

·         Ginger and Garlic paste 2 table spoon

·         Chilli powder 1 ½ table spoon

·         Coriander powder ½ table spoon

·         Cumin powder ½ table spoon

·         Yoghurt 2 cup

·         Pinch of Saffron soaked in Milk

For Cooking Rice:

·         One and half cup good quality basmati rice

·         Whole spices like 2 cardamom,2 black cardamom,cloves,cinnomon stick, Bay leaf,pepper corns,javitri etc.

·         Salt

·         Oil

Preperation:

            Marinade chicken with above mentioned ingredients for atleast 4 hours (preferable overnight) so that the flavours of the spices will get into the chicken and chicken will get juice and soft.

            To prepare rice soak the good quality basmati rice in water for atleast ½ hour to 1 hour so that you will get long and soft rice while cooking.

            Now pour water into a vessel and pour oil and add some amount of salt for rice to cook and wait till the water comes to boiling then add rice into the boiling water and add spices into the water.Do not stir the rice more often so that the rice will not break.

            When the rice is 75% cooked drain the water and layer the rice on the marinated chicken and on top of that add some ghee,brown onions,mint and coriander and pour saffron milk on top  and seal the vessel with wheat or maida dough on the lid.

            Cook the biryani on high flame for 5 minutes and put a tawa on the flame and keep the biryani vessel on top of it and cook it in low flame for 30 to 45 mins till you get the steam outside.Then switch off the flame.

            Then open the lid and you will see the mouth watering biryani smiling at you!!!

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani:

Recipe:

For Marination:

·   2kg - lamb, cubed with bone

·   1/2 kg - Curd

·   6 tsp - Ginger Garlic paste

·   5 deep fried, onions, sliced

·   2 bunches - deep fried, Mint leaves

·   3 bunches - Coriander leaves

·   5 deep fried, green chillies, sliced

·   2 tsp - Garam Masala powder

·   Raw spices: 5 - Bay Leaves

·   5 - Cloves

·   5 - Cinnamon sticks

·   5 - Cardamom

·   1 tsp - Fennel seeds

·   3 tsp - Red Chilli powder

·   1/2 cup - Lime juice

·   3 tsp - Ghee

·   A pinch of Saffron

·   1 cup - Milk

·   3 sliced Green chillies for using in boiling Rice

·   Salt to taste

·   1/2 cup - oil; you can use the same oil in which you have fried Onions

·         1 cup - Mutton bones stock

·         Raw papaya paste to tenderise mutton

For Cooking Rice:

• ·         Good quality Basmati rice 1 kg
• ·         Spices
• ·         Oil
• ·         Salt to taste

Prepetaion:

            Marinade Mutton with above mentioned ingredients for atleast 4 hours (preferable overnight) so that the flavours of the spices will get into the mutton and mutton will get juice and soft.

            To prepare rice soak the good quality basmati rice in water for atleast ½ hour to 1 hour so that you will get long and soft rice while cooking.

            Now pour water into a vessel and pour oil and add some amount of salt for rice to cook and wait till the water comes to boiling then add rice into the boiling water and add spices into the water.Do not stir the rice more often so that the rice will not break.

            When the rice is 75% cooked drain the water and layer the rice on the marinated mutton and on top of that add some ghee,brown onions,mint and coriander and pour saffron milk on top  and seal the vessel with wheat or maida dough on the lid.

            Cook the biryani on high flame for 5 minutes and put a tawa on the flame and keep the biryani vessel on top of it and cook it in low flame for 30 to 45 mins till you get the steam outside.Then switch off the flame.

            Then open the lid and you will see the mouth watering Mutton biryani smiling at you!!!. Goes well with Mirchi ka salan and Raitha.