Rajma Soya Fry


Ingredients:

Cooked Rajma 1 cup

Cooked soya 1 cup

Onion 2 big

Garlic 3 to 5 pods

Ginger 1 big piece

Coriander pdr 1 Tbsp

Turmeric pdr 1/2 Tsp

Garam masala 1/2 Tsp

Pepper pdr 1/2 Tsp

Chilly pdr 2 Tsp

Musatrd seeds

Curry leaves

Salt

Oil

Soak rajma overnight and cook it with salt and keep it aside.
 
Cook soya in boiling water for 15 min and squeeze out the excess water.
 
Chop it and keep it aside.
 
Heat oil in a kadai and add mustard seeds.
 
When it splutters, add curry leaves, sliced onion, ginger and garlic.
 
 Saute till it turns light brown.
 
Reduce the heat and add the chilly, coriander, turmeric, garam masala and pepper pdr into it and roast it well.
 
Then add the chopped soya and mix it well. When it turns brown, add the cooked rajma and fry it well till it turns dry.
 
 
    my BEST FRIEND TINA's recipe.

chicken

Ingredients






Chicken - 1 lb(500 gms) -Large pieces, preferably thighs



Chili Powder - 1 tsp



Turmeric Powder - 1/2 tsp



Yogurt - 1 tbsp



Gharam masala - As required(or use whole cloves, cinnamon, star anise and basil leaves)



Ginger - One piece - thinly sliced



Green Chili -2 -thinly sliced



Garlic - 2 large pods(10 small pods) - thinly sliced



Onion - 1/2 medium size - sliced



Tomato - 1 small - sliced



water - 1/4 cup(for cooking Chicken)



salt - according to taste



Basmati Rice - 2 cups ( Malabar Biriyani uses a special small grain rice called Jeeraga samba rice, it has a special fragrance enhancing the biriyani taste, But it is not always available in other parts of the world.)



Onion -1 medium - sliced thinly for frying



Raisins and Cashews(Optional)



Water - 4 cups



Ghee(Clarified Butter) - 2 tsp



Vegetable oil - 1 tsp



Pudina(mint leaves) and coriander leaves -thinly sliced.



Preparation method:





Clean the Chicken pieces add chili powder, turmeric powder,gharam masala(or whole masala like cloves, cinnamon, star anise, basil leaves for best taste). Coarse grind Green chili, garlic and ginger and add to chicken pieces. Add yogurt and mix well. Keep it aside for 15 minutes .







Cook the Chicken with 1/4 cup of water in a thick bottomed vessel until the chicken is cooked(around 30 minutes, meat should stay on bones). Keep the vessel covered during cooking.Warm up the 4 cups of water near boil.Take the cooked chicken pieces out of the liquids remaining in the vessel and measure the liquid remaining.



Wash the Basmati rice with water to remove any impurities.



In a thick bottom vessel(must have a properly fitting lid), add the oil and ghee and heat it.



Fry the onion slices over low heat till golden brown, separate from oil and keep it aside.



Fry Cashew and raisins and keep it aside.Add the basmati rice to the oil and fry for 1 minute(just warm up only, so that rice is covered with oil) Add the remaining liquid from Chicken to the rice Add the enough warm water so that total liquid in rice is around 3 and 1/2 cups.(Rice cooking time and water requirements varies by variety of rice, add the remaining water if rice dries up)Add salt to taste and some gharam masala or whole spices.







Cook the rice at high heat till the water starts boil and cover the lid and Cook at low heat till the rice absorbs all the water(This is the tricky as there are chances that rice sticks to the bottom if dries up, or the rice is not cooked properly, make sure the the water used is slightly less than the amount of rice and cook at low heat and check the rice when you see the steam coming out of the rice almost stops). When complete, rice must be soft, but it should not stick to each other







In a pan add 1/2 of the rice as a layer at bottom and then add the chicken pieces and spread half of the pudina and coriander leaves and the fried onions and nuts..again spread a layer of rice and add nuts ..and again spread remaining rice .add 1/4 tp garam masala

Garnish with remaining Pudina and Coriander leaves, fried onions , cashew and raisins. cover the pan tightly to dum the biriyani.cook in low heat for 5 -8 minutes..!

You can replace the ingredients with store bought ginger garlic paste, biriyani masala etc.

CRISPY FINGER MILLET(RAGI) DOSA

 again with a stolen recipe [;)][;)]..a must try..!
Ingredients


1 cup Ragi(Finger Millet) flour

1/2 cup Rice flour

1/2 cup yogurt, beaten

2-3 green chillies, chopped

salt, as needed

3/4 cup onions, chopped

1/2 cup coriander leaves, chopped

1 tsp cumin seeds

2-3 curry leaves , chopped

3 to 4 cups thin buttermilk

Directions

Add ragi flour and rice flour to the beaten yogurt and mix well.

To this add thin buttermilk and mix well to form a thin batter.

Add chopped onions,coriander leaves, cumin seeds, green chillies and curry leaves to the batter.
Mix well and keep aside for 15 to 20 minutes. Adjust the salt.

Heat a nonstick griddle and pour the batter thinly or sprinkle the batter with hands and make crispy dosas with pretty holes. Serve

hot with coriander coconut chutney.
 

NAVRATHAN KURMA

Ingredients


1/4 cup carrots

1/4 cup capsicum

1/4 cup potatoes

1/4 cup cauliflower florets

1 tomato

1 onion

2 green chillies

1tsp kashmiri chilli powder

1/4 cup cashew nuts, soaked in milk

1 tsp garam masala

1 tbs raisins

1 tsp poppy seeds

1/2 tsp cumin seeds

1 tsp,dry fenugreek leaves,powdered

1/2 cup milk or cream

1 tbs vegetable oil or ghee

coriander leaves, to garnish

salt, as needed

1/2 tsp turmeric powder

few fresh spices like cloves, cardamom and bay leaves

Directions

Cook carrots, potatoes, capsicum and cauliflower and keep aside.
Do not overcook. Heat 1 tbs oil in a pan and
saute poppy seeds, few raisins, few cashew nuts onions ,and tomatoes well and keep aside to cool, then grind to a smooth paste.

 Heat 1 tbs oil or ghee in a pan. To this add
cumin seeds, bay leaves, cloves and one cardamom.

When they splutter add remaining raisins, and cashew nuts.

To this  add ground paste, turmeric powder and chilli powder.

 Now  add cooked vegetables, powdered dry fenugreek leaves, salt
and freshly ground garam masala.

 To this add simmer for 5 to 10 minutes. Garnish with coriander leaves.
Serve with chapathi, Naan etc

cauliflower 65

Cauliflower/Gobi 65








Ingredients



2 cups cauliflower florets

1/2 cup besan(Chickpea flour)

2 tbs rice flour

1 tsp cumin seeds

1 tbs garlic, grated

1 tsp ginger, grated

1/2 tsp cumin powder

1/2 cup onions, chopped

1/2 cup capsicum chopped

salt, as needed

1/4 tsp red chilli powder

2 tbs chilli garli sauce

2 tbs dark soy sauce

coriander leaves to garnish

1 tbs vegetable oil

Method

Make a thin batter with besan, rice flour by adding salt and water.

Dip the cauliflower floretsto this batter and deep fry and set aside. Heat oil in a pan splutter cumin seeds.

To this add chopped garlics, green chillies, onions, bell peppers, saute well for few minutes .

Now add cumin powder, chilli powder,chilli garlic sauce, and soy sauce.

Add fried cauliflower florets and mix well, and saute in high flame for 2 minutes. Turn off the heat and garnish with coriander leaves.

CHILLI PANEER

Ingredients


Cottage cheese (paneer) 200 grams

Cornflour/ corn starch 4 tablespoons

Oil 2 tablespoon + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onions, sliced 2 medium

Green capsicum, seeded and thick strips 1 large

Vegetable stock 1/2 cup

Salt to taste

White pepper powder 1/2 teaspoon

Soy sauce 2 tablespoons

Chilli sauce 1 tablespoon

MSG 1/4 teaspoon [optional]


Method

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.

Note: If  you are using readymade vegitable stock no need to add MSG

GREEN CHICKEN CURRY

Ingredients

Chicken 1 kilogram

Fresh coriander leaves 1 cup

Fresh mint leaves 1/2 cup

Green chillies, slit 6

Coconut, scraped 1/2

Cloves 4-5

Almonds 15

Yogurt 1 1/2 cup

Salt to taste

Oil 3 tablespoons

Green cardamoms 4

Onion , chopped 2 medium

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Coriander powder 1 tablespoon

Cumin powder 1 tablespoon

Chicken stock 2 cups

Fresh cream 1 cup

Method

Grind the coriander leaves, mint leaves, four green chillies, scraped coconut, cloves with a little water to a fine paste. Grind almonds to paste. Marinate chicken with green masala, yogurt and salt for half an hour Heat oil in a pan. Pound green cardamoms and add to the hot oil. Add chopped onions and sauté till brown. Add ginger paste, garlic paste and sauté till brown. Add marinated chicken and sauté for a while. Mix almond paste with the remaining marination. Add slit green chillies, coriander powder, cumin powder and mix well. Add the remaining marination mixture. Add stock and mix. Adjust salt. Cover and allow to cook for two minutes on high heat and then lower the heat and cook till done. Lastly add fresh cream and remove from heat. Serve hot.