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.

TRY THE RECIPE AND POST YOUR COMMENTS…

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

Try…taste..share…comment….

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.