Lemon Rice Recipe

Lemon rice is a delicious south Indian dish made with steam rice and flavored with the tanginess of Lemon juice giving an amazing tangy flavor and freshness to the rice.
Ingredients:
Ingredient Measure Units
Boiled Rice 1 Cup
Red Chili 3 Number
Mustard seeds 1/4 tsp.
Chana dal 1/2 tsp.
Black gram 1/2 tsp.
Cashew nuts 10 g.
Ginger (chopped) 1/2 tsp.
Curry leaves 2 sprigs
Hing 1 pinch
Green Chili 6 Number
Turmeric powder 1/4 tsp.
Salt to taste
Lime juice 1/4 cup
Sugar 1/2 tsp.

Directions -- Method:
1. Heat the oil in a pan add Red Chili, mustard seeds, when mustard seeds splutter add chana dal, black gram, cashew nuts sauté it till the dales turn golden.
2. Add chopped ginger, curry leaves, hing, green chilli, turmeric powder, sugar , salt and lime juice to the tempering and mix it to the pre cooked boiled rice.

How to make tasty Chicken drumsticks

Mongolian Chicken Recipe

How to make Mongolian Chicken! This is a great chicken recipe!

8oz chicken
1/2 teaspoon Rice Wine
1/2 teaspoon Soy Sauce
pinch of sugar
pinch of salt
1/2 egg white
1 teaspoon Corn Starch

1 Tablespoon Oyster Sauce
1 Tablespoon Hoisin Sauce
1/2 Tablespoon Dark Soy Sauce
1/2 Tablespoon Brown Sugar
1/2 teaspoon Sesame Oil
Black Pepper
1/4 cup chicken stock
1 bunch Green Onion
1 Clove Garlic Garlic
1/2 teaspoon Ginger

Beer Can Chicken BBQ

Australian Barbecue

Nellore Gongura Pachadi Recipe

Crispy Corn Crackers Recipe

Ingredients:

1 cup of corn kernel

1 Tbsp. of all-purpose flour

2 Tbsps. of rice flour

1/4 tsp. salt (or to taste)

1/4 tsp. black pepper

2 Tbsp. water

Drumsticks and Mutton Curry

Ingredients:
Drumsticks (medium size) 2 n
Mutton 500 g
Cumin seeds ¼ ts
Oil 2 tb
Onion chopped (medium size) 2 n
Turmeric pinch
Ginger garlic paste 1 ts
Tomatoes 1 cup
Dry coconut powder 1 tb
Garam masala powder 1 ts
Coriander chopped 1 b
Salt


Directions:
First cook the meat in a pressure cooker till 70% cooked.

Heat oil in a pan add cumin seeds, chopped onions, salt, cook this till onions are golden in colour, add turmeric, ginger garlic paste, cook it till raw flavor is gone, add drumstick, coriander powder, red chilly powder, tomatoes, put the lid on let it cook for 3 to 4 minutes, add dry coconut powder mix it up and add mutton (70% cooked) put the lid on and cook it for 10 minutes, then add garam masala powder, coriander leaves, switch off the flame.

Gongura Mutton Curry

Onion Rings with Coconut Chutney

Onion rings dipped in a spicy batter and deep fried to a beautiful golden brown. This makes for an amazing, scrummy evening snack, especially when it is pouring outside.

Key Ingredients:
onion, rice, carom seeds, gram flour, salt, green chillies, coconut

Ingredients
2 big onions
100 gm rice flour
10 gm carom seeds (omam in tamil)
200 gm gram flour
1/2 tsp salt
1/2 tsp chilli powder
Water as required

For Coconut Chutney:
One coconut
finely grated
One small green chilli
Salt to taste

Method
Mix all the ingredients with water and stir it well till it becomes a thick batter. Slice onions into rings. Dip onion rings in batter. Put it in hot oil and fry well.

For Coconut Chutney:
Put grated coconut, green chilli and salt together in a mixer and grind it well. Now add a little water and grind again till it reaches a medium consistency.

Andhra Chicken Pickle (Pacchadi)

Mutton Pickle Recipe Video

INGREDIENTS:

Mutton 1 cup
Salt To taste
Water ½ cup
Garlic 5 nos
Red chillies 3-4 nos’
Curry leaves 1 spring
Coriander seeds ½ tsp
Oil 3-4 tbs
Mustard seeds ½ tsp
Onion(chopped) 1 cup
Ginger garlic paste 1 tsp
Red chilly powder 1 tsp
Garam masala powder ¼ tsp
Tamarind juice ½ cup

METHOD:

1. In a pressure cooker add mutton, little salt, water and cook for 3 whistle until it is tender.

2. Take a mixie jar, add boiled mutton garlic and blend into coarsely.

3. In a pan, dry roast red chillies, curry leaves, coriander seeds and transfer into a plate. Once it cool transfer into mixie jar to make powder.

4. In the same pan, add oil, mustard seeds, onion, coarse mutton mixture and saute it.

5. After 3-4 mins add ginger garlic paste and saute it.

6. After 1 min add above blended powder, salt, red chilly powder, garam masala powder, tamarind juice and mix nicely, cook for 2-3 mins.

7. Now check for seasoning and serve it with rice roti or pulka.

How to prepare Mutton Chuttny

కావల్సినవి: మటన్‌ (ఎముకల్లేనిది) - 800 గ్రా, నూనె - ముప్పావుకప్పు, టొమాటోలు - ఐదు (పేస్టులా చేసుకోవాలి), అల్లంవెల్లుల్లి పేస్టు - మూడు చెంచాలు, వెల్లుల్లి రెబ్బలు - పదిహేను, పచ్చిమిర్చి ముక్కలు - రెండు చెంచాలు, దాల్చినచెక్క - ఒకటి, లవంగాలు యాలకులు - ఐదారు చొప్పున, కారం - రెండు చెంచాలు, ధనియాల పొడి - రెండు చెంచాలు, పసుపు - చెంచా, కరివేపాకు రెబ్బలు - మూడు, మెంతికూర కట్ట - సగం (వేయించి పొడి చేసుకోవాలి), ఆవ ఆకులు - ఐదు ( వేయించి పొడి చేసుకోవాలి), జీలకర్ర - రెండు చెంచాలు (వేయించి పొడి చేసుకోవాలి), ఉప్పు-తగినంత.

తయారీ: బాణలిలో చెంచా నూనె వేడిచేసి దాల్చినచెక్కా, యాలకులూ, లవంగాలూ వేయించుకోవాలి. నిమిషం తరవాత అందులో పచ్చిమిర్చి ముక్కలూ, టొమాటో గుజ్జూ, కొద్దిగా ఉప్పూ వేసి మంట తగ్గించాలి. టొమాటో గుజ్జులోని పచ్చివాసన పోయాక అల్లంవెల్లుల్లి పేస్టూ, పసుపూ, కారం, మరికొంచెం ఉప్పూ, ధనియాలపొడీ, వేయించిన మెంతికూర పొడీ, ఆవ ఆకులపొడీ, జీలకర్రపొడీ వేసుకుని బాగా కలిపి దింపేయాలి. నిమిషం తరవాత ఈ మిశ్రమంలో మటన్‌ముక్కలు వేసి వాటికి అవన్నీ పట్టేలా బాగా కలపాలి. ఇప్పుడు ఈ ముక్కల్ని బాణలిలో తీసుకుని రెండు చెంచాలు తప్ప మిగిలిన నూనె వేసి పొయ్యిమీద పెట్టాలి. అరగంటకు మటన్‌ ముక్కలు మెత్తగా అవుతాయి. అప్పుడు దింపేయాలి. మిగిలిన రెండు చెంచాల నూనెను వేడిచేసి వెల్లుల్లిరెబ్బలూ, కరివేపాకూ వేయించి మటన్‌ ముక్కలపై వేసేయాలి. అంతే వూరగాయ మాంసం సిద్ధం.

Gongura Egg Curry

RECIPE OF GONGURA EGG CURRY

Sorrel - leaves 1Bunch
Oil - 3 Teaspoons
Green chillies - 3
Salt - To Taste
Onion(chopped) 1/2 Cup
Curry leaves 1 Springs
Turmeric powder 1/4Teaspoons
Ginger garlic paste 1/2Teaspoons
Water - 1 Cup
Coriander powder 1/4Teaspoons
Cumin powder 1/4Teaspoons
Red chilly powder 1/2Teaspoons
Egg - 2

Directions
1. Cut sorrel leaves and wash and keep aside.
2. Heat oil in a pan, add sorrel leaves, green chillies, salt and cook it, later transfer into blender and make a smooth paste.
3. Heat some oil in same pan, add onions, salt and saute it until it is transparent.
4. Add curry leaves, turmeric powder, ginger garlic paste and saute it.
5. Add sorrel leaves paste, little water, coriander powder, cumin powder, red chilly powder mix nicely and check for seasoning.
6. Do docking to boiled egg and add to gravy and cook for 2 min and switch off flame.
7. Now gongura egg curry is ready to serve.

Chicken Curry in Chettinad Style

I first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.

Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only then venture to prepare and please don’t compromise with the ingredients if you want that authentic chicken curry flavor.

Chettinad Style Chicken Curry Recipe

Prep: 20 mts, Cooking Time: 25 mts
Serves 5-6 persons

Ingredients:
1 kg chicken, washed and cut into medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil

Make a paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

1. Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3. Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4. Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5. Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6. Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7. Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8. Serve hot with white steamed rice, biryani, chapatis or dosas.

Note:

Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.

Vadapappu Paanakam Recipe

Vadapappu panakam are offered to Lord Rama on his birthday i.e Sri Rama Navami festival celebrated by Hindus. Vadapappu is nothing but soaked moong dal that is served with jaggery and chalimidi (rice flour based sweet) and panakam. There is savory version of vadapappu where grated raw mango, coconut and green chilies are added to soaked yellow moong dal.
Panakam is a thirst quenching, palate pleasing, traditional, ayurvedic energy drink. It is a naturally sweetened summer cooler laced with a subtle hint of spice. Grated jaggery (gud), dry ginger (sonth or sonti), black pepper corns and cardamom go into the making panakam recipe. According to Indian ancient medicine, Ayurveda, panakam (also called panaka or panagam) balances the three doshas: vata, kapha and pitta during the hot summer days. Health benefits of panakam are not to be underated. It provides instant relief from the hot sweltering sun, cools the body, revives appetite and gives a rejuvenating feeling on consumption. Dry ginger has astringent properties and heals gastric related issues. Vadapappu panakam when consumed together help in digestion. I am sharing vadapappu recipe including how to make panakam.

Main Ingredients:
moong dal
jaggery
black pepper corns

Ingredients
For Vadapappu: Yellow moong dal - 1/2 cup, soak for one hour and drain completely
Jaggery - 4-5 tbsp, grated
For Panakam: Water - 1 lt (4 cups)
Jaggery - 1 cup, grated
Black peppercorns - 5, dry roast for a mt and crush
Dry ginger powder - 1/2 tsp
Green cardamom - 2, crushed

Method
For Vadapappu: Drain the soaked dal and remove to a serving bowl. Add a few jaggery pieces or grated jaggery on top. Serve with chalimidi and panakam.
For panakam: Add grated jaggery to 4 cups of room temperature water and allow it to dissolve. Strain the liquid to a serving bowl.
Add cardamom powder, crushed black pepper and dry ginger powder and mix. Pour into glasses and serve.

Tips
For savory vadapappu, add 3 tbsps of grated raw mango, 1 finely chopped green chili or 1/4 tsp red chili powder, 2 tbsps of freshly grated coconut, finely chopped coriander leaves and salt to 1 cup of soaked moong dal. You can add 2 tbsps of grated carrot too.
If you do not have dry ginger on hand to make panakam, omit it.
If panakam is too sweet, add more water.

Bhakshaalu/ Bobbatlu/ Olige - Ugadi Special Sweet Recipe

Ingredients:
Split Skinless Chanadal – 1/2 Cup (wash, drain soak in fresh water for 1 hr atleast)
Fine Sooji – little less than 1/2 Cup
All Purpose Flour/ Maida – 2 Tbsp
Salt – 1/4 tsp
Water – less than 1/2 cup approx to make sticky soft dough
Oil – 1/4 Cup
Jaggery (crushed) – 1/2 cup
Cardamom powder – from 2 pods.

Procedure:
Start by preparing the dough by mixing fine sooji, maida, salt and water to make a sticky smooth and soft dough. Coat with 2 tsp of oil and rest covered for 30 mins to an hour.
Meanwhile pressure cook the dal, drain the water from dal and pressure cook with 1/2 cup of fresh water for one whistle. Immediately run the cooker under cold water to remove all the pressure quickly. Drain the excess water and use in making any soups or dals.
Add cooked dal, jaggery, cardamom powder to food processor and blend to a paste without water. Set it covered. Make 6 equal balls and keep them ready.
Take a small portion of dough ( half the size of the jaggery dumpling made). Spread the dough into 1 1/2 inch round circle on a parchment papper. Stuff it with the jaggery dumpling and seal properly from all the sides. Flatten it a bit by greasing it with some oil and then roll into thin chapathis.
Flip it gently on to the non stick pan and fry till golden brown on both sides. Use some oil while frying. Serve immediately with ghee, milk, sweetened mango pulp. Continue till no dough and the stuffing are left.

Purnam Burelu in Telugu

Purnam Burelu in Telugu.

INGREDIENTS

Bengal Gram - 1 Cup
Jaggery - 1 Cup
Rice Flour - 3/4 cup
Plain Flour - 1 cup
Urid dal / Black Gram Batter - 1 cup
Cardamom - 2
Salt - 1/4 tsp
Oil - Deep Fry
Baking Soda - Optional

Hyderabad Chicken Dum Ka Biryani Recipe

Ingredients:

Chicken 1500 g
Basmati rice 500g
Bay leaf 3 no
Star anise 3 no
Cinnamon sticks 2 no
Cloves 4 no
Cardamom 6 no
Shahi jeera 1 ts
Lichen (kalpasi) 1ts
Pepper corn 6 no
Mace 2 no
Golden fried onions 150 g
Red chilly powder 2 tb
Coriander powder 1 tb
Cumin powder 1 ts
Ginger garlic paste 1 tbs
Salt
Turmeric
Yogurt 1 cup
Coriander chopped 1 bunch
Mint chopped 1 bunch
Green chilly 5 no
Oil ½ cup
Lime juice 2tb

Directions

First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

How to Prepare Raagi sangati

Tandoori Chicken Recipe

Ingredients (240 ml cup used)

•4 Chicken drumsticks or ¼ kg cubed boneless chicken
•1 tsp. light olive oil or butter

First marination
•⅛ tsp. turmeric powder
•¼ tsp. Kashmiri red chili powder
•1 tbsp. fresh lemon juice
•Salt as needed

Second marination
•⅓ cup thick fresh yogurt or curd or dahi (use low fat yogurt to make it low fat)
•2 tbsp. Olive oil or any oil (use a light oil to make it low fat)
•1 tsp. kasuri methi
•1 tsp. coriander powder
•½ tsp. Kashmiri chili powder
•¼ tsp. pepper powder
•1 ½ tsp. ginger garlic paste
•1 tsp. garam masala powder
•¼ tsp. Amchur powder (optional)

Instructions
1.Wash drumsticks and wipe off with disposable kitchen tissues.
2.Slit twice or thrice randomly.
3.Marinate with ingredients mentioned under first marination. Rub the drumsticks with the marinade for 3 to 4 minutes to make them tender. Set this aside for 15 to 20 minutes.
4.Mix all the ingredients mentioned under second marination, marinate the drumsticks with this. Refrigerate for overnight or 6 hours.
5.Mix little red chili powder in 1 tsp oil. Keep this aside. You can skip if using food color.
6.For stove top method please follow the step by step instructions above. For oven method : Preheat the oven at 220 C for at least 15 minutes. Grease a foiled baking tray.
7.Pick up the drumsticks and let the extra marinade drip off to the bowl. Place them on the baking tray and baste with the prepared oil lightly.
8.Bake for 15 minutes, baste again with the oil and back to the oven for 5 minutes
9.Flip the drumsticks and repeat the basting and bake for 6 to 10 minutes, depending on your oven and chicken.
10.To give a real tandoori flavor, burn a char coal and place it on a plate, beside the plate place the grilled chicken and cover all these with a large utensil and leave it for about 3 to 4 minutes. You get the flavor of char coal grilled chicken.

Notes
Adjust the baking time based on your oven, chicken might get charred if you over cook it. So keep an eye all the time, the chicken might get cooked anywhere in between 20 to 30 minutes depending on the size of drumsticks.
Adjust the quantity of lemon juice, and you can skip amchur if you don’t have.
Choose a good garam masala powder.
Discard the left over marination.

Bongulo Kodi | Bamboo Chicken - Tribal Food

Ingredients
Boneless Chiken - 350 gms
Turmeric Powder - a pinch
Garam Masala - 1 Spoon
Coriander Powder - 1 Spoon
Red Chilly Powder - 2 Spoons
Salt - as needed
Lemon - One Big
Ginger Garlic Paste - 1 Spoon
Oil - 4 Spoons
Chopped Coriander Leaves - 1/4 cup

Other
One freshly cut green bamboo stem
Dry leaves, Coconut fibres - for kindling
Firewood

Pav Bhaji Recipe Video

Ingredients

500 gms roughly cut potatoes
100 gms green peas
500 gms chopped tomatoes
Salt to taste

For masala
200 gms butter
200 gms finely chopped onions
1/2 tsp jeera
4 tbsp chilli powder
1 tbsp garlic paste
1 medium chopped capsicum
1/2 tsp haldi
1 tbsp garam masala
Salt to taste
Red edible colour (optional)
Water as required

For assembly
Lemons wedges
Chopped onions
Butter
Chopped Corriander
Ladipav to serve

Method:
- In a pan add potatoes, peas, tomatoes water and and let it simmer for 15-20 minutes
- Mash the whole mixture properly and add little bit of water
- In a pan add butter, onions, cumin seeds, garlic paste and chilli powder and mix it all well
- Add capsicum, turmeric and garam masala
- Add the mashed pulp into the pan and mix it nicely and evenly
- Add food color – red ( Its optional)
- To adjust the consistency add water and keep it on slow simmer
- Apply butter on the pav and toast them on a pan

Pav Bhaji is ready to be served!

Boti Charu Recipe

Mokkajonna Rottelu Recipe

Chicken Curry with Spinach

Ingredients:
Chicken – 2 lbs boneless, skinless thigh, bite-size pieces
Spinach – 16oz pkt, frozen chopped
Tomatoes – 6 medium tomatoes, finely chopped
Oil – 4 tsp
Black Cardamom – 1
Cinnamon – 1” stick
Green Cardamom – 2
Bay Leaves – 2
Cloves – 4
Onions – 1 large, finely chopped
Ginger – 2 tsp (heaped)
Garlic – 5 cloves, finely chopped
Green Chilies – to taste
Salt – to taste
Red Chili Powder – ½ tsp
GaramMasala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Curry Powder – 1 tsp

Method:
Heat oil in a medium, non-stick wok on medium to high flame.
Once the oil is hot, add the Bay leaves, Cloves, Cinnamon and the Cardamoms.
Add the Onions. Mix well, cover the wok and let it cook about 5 min (until the onions turn translucent with a touch of golden).
Add the Ginger, Garlic and Green Chili and tomatoes. Mix again and cover.
This time around, the mixture needs to cook longer but keep an eye on it and keep stirring. The key is to let it cook till the oil separates from the mixture. The mixture (masala) will reduce considerably in amount.
Add the Chicken and the dry spices (Cumin Powder, Coriander Powder, Salt, Red Chili Powder, Garam Masala & Curry Powder). Give it a good stir and cover.
Cook the Chicken for about 5-7 min, add in the Spinach, and yes, mix again and cover.
Cook for another 10 min.
Serves 6-8.

Tips:
The first 5 steps of the recipe above are the base of a lot of North Indian cooking and it is the longest process….and the most vital. Once you have this down, you can experiment with a lot of variations to this recipe.
GaramMasala is available at any Indian, Whole Foods or Health food stores.
I am paranoid about my utensils that I use for ‘meats’ cooking….I always make sure I can put them in the dishwasher for a good, hygienic cleaning.
It is a great idea to have a separate chopping boards for your ‘veggies’ and your ‘meats’. I always put the ‘meats’ chopping board in the dishwasher after every single use.

Chicken 65 Restaurant Style Recipe

Chicken 65 is a spicy, red, deep fried chicken chunks usually served as bar snack, entree or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges. This Recipe is a Famous Recipe in South and here is the easiest Method for your comfort.

Vermicelli Payasam

INGREDIENTS

Roasted Vermicelli/Shavige/Semiya - 1/2 cup (100 gms)
Boiled milk – 2.5 cups
Water – 1 cup
Sugar - 1/2 cup
Crushed cardamom - 2 nos
Cashewnuts and dry grapes - a fistful
Saffron threads - few (optional)
MTR Badam powder - 1 tsp (optional)

METHOD

Heat 1 tbsp of ghee in a pan.Roast cashews & Dry grapes.When grapes turn bulgy,remove & keep in a plate.
In the same ghee,roast the vermicelli even if its roasted.It will enhance the taste.

Boil 1 cup of water + 1 cup of milk in a wide bowl.When it comes to boil,add vermicelli.Let it cook in low to medium flame.After its well cooked,add sugar.

Mix well and boil for few minutes till all the sugar dissolves.Add the remaining milk & MTR powder if using.Boil for few minutes.

Lastly add cardamom powder,roasted cashews & dry grapes.Switch off the flame.This payasa will thicken once its cooled down.So adjust the quantity of milk. Refrigerate,cool n serve OR serve warm as u like.

Adjust the quantity of milk as per the desired consistency.
U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar.
Adding MTR badam powder is optional.But i have tasted in some of my friend’s houses.It tastes great with a nice flavor.

Broccoli with Besan Subji Indian Recipe

Ingredients:

Broccoli – 8 oz, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing

Method:

1. Heat 1 Tbsp Oil in a skillet on medium heat.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asafoetida, Garlic and Green Chilies. Stir for 15 seconds.
4. Add Broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes
5. In a separate bowl, combine Chickpea Flour, Turmeric Powder, Cumin Powder, Dry Mango Powder, Garam Masala, Salt, Coriander Powder and Red Chili Powder.
6. Add 1 Tbsp Oil and incorporate it well into the flour.
7. Uncover the broccoli and sprinkle the Chickpea Flour mixture evenly over all of the florets. DO NOT MIX.
8. Cover and cook for 5 minutes.
9. Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
10. Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

Veg Momos – Dim Sum | Steamed Dumpling Recipe Video

Ingredients

For the casing
1 cup refined flour
2/3 cup hot water
Salt to taste
4 tbsp refined flour for dusting

For the filling
1 cup cabbage finely chopped
1/4 cup carrot grated
1 spring greens finely chopped
Salt Pepper to taste

Soya Chilly Sauce
4 tbsp light soya sauce
2 -3 red chillies finely chopped
1/2 tsp sesame oil
1 tbsp spring greens

Method:
- In a bowl add flour and salt and mix it nicely and add some hot water to it.
- Knead the dough till it becomes soft keep adding the flour so it does not sticks the base.
- Cover it for 30 minutes with a damp cloth
- In a bowl add cabbage, carrots, greens of spring onion, salt and crushed & black pepper
- Knead the dough and convert into cylinder and cut it into equal sizes
- Make it into a round shape, roll into thin round sheet
- Add the filling and apply little water at the border of the dough sheet and pinch it to close the dumpling.
- Take a pan and fill it with water and on top of it take sieve and place it on the top
- Place cabbage leaf over it and keep the dim sum on it and cover it with the lid
- Let it steam for 15 minutes
- In small bowl add soya sauce, red chillies, sesame oil and spring greens.

Dim Sums are ready to be served!

Rice Kheer Recipe

Rice Kheer - a favorite indian dessert made with basmati rice, milk, nuts and saffron.

Ingredients (measuring cup used, 1 cup = 250 ml)

1 litre full fat organic milk
¼ cup basmati rice
5 to 6 tbsp sugar or as required
6 green cardamoms/hari elaichi, powdered
a pinch of saffron/kesar
15-20 almonds/badam, blanched and sliced
12-15 cashews/kaju
1 tbsp golden raisins

How to make the recipe.
Rinse the rice till the water runs clears of the starch.
Soak the rice in enough water for 30 minutes.
Heat milk and let it come to a boil.
Meanwhile drain the rice and keep aside.
Reduce the flame and add the rice.
Stir and simmer the milk and let the rice grains cook.
The whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
You want the rice to really cook well and the kheer also thickened somewhat.
After the rice is added, add the sugar.
Stir and continue to stir often so that lumps are not formed.
Scrape the sides of the pan and add this dried milk into the pan.
Meanwhile in a microwave safe bowl take the almonds and cover it with water.
Microwave on high for 2-3 minutes.
Let the almonds cool and then peel them.
Slice them along with the cashews. rinse the raisins and keep aside.
Take the cardamoms in a mortar-pestle and then powder them finely.
Remove the peels and keep the powdered cardamom aside.
When the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
Cook further till the rice grains are completely cooked.
The kheer would also thicken by then.
Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
Switch off the flame and add the raisins. stir.
You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
This rice kheer stays good for 1-2 days in the refrigerator.

Avocado Paratha Recipe

Prep Time: 5 min
Rest Time: 15-20 min
Makes: 15 parathas (approx)

Ingredients:

Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chillies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting

Method:

1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine.
3. Add Flour in little at a time and incorporating to form a dough.
4. You may need a little less or more that the 2 cups of flour – add as needed.
5. Once the dough comes together, knead for an additional 1 minute.
6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
7. Once you are ready to make the parathas, give the dough one more quick knead.
8. Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls.
9. Take a dough ball and flatten between the palms of your hand.
10. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
11. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
12. Move the Paratha and make sure it does not stick.
13. Allow it to cook- change of color and little bubbles will appear.
14. Flip and drizzle a little Oil and smear it.
15. Flip it again and press gently with a spatula with rotating.
16. Flip once again and smear oil and spread it on the other side as well.
17. Flip once again and allow it to cook for just 30 seconds or a minute.
18. Take off the Tawa and place in a hot case till ready to serve.
19. Serve hot with yogurt and pickle or have it as a chapati.

Tips:

1. Make a big batch and freeze the dough for when Avocados are not in season.

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