Sheruva / Gravy for Biriyani

Monday, June 28, 2010



Ingredients :


Chicken(optional) :  left over pieces
Poppy Seeds : 3tbs
Cinnamon Sticks : 1inch
Cloves  : 3
Cardamon : 1
Bay leave : 1
Ginger & garlic paste  : 1/2tbsp
Red chilli powder : 1tbsp
Coriander powder : 1tbsp
Cashewnut paste : 1tbsp
Turmeric powder : pinch
Salt : to taste
Oil : 2tbsp

Procedure : 

1. Wash and keep aside chicken pieces like bones and fat( gives more taste). Make a fine paste of poppy seeds and keepaside

2. Take a thick bottom pan, heat oil , once hot add whole spices fry for a minute ,add ginger garlic paste cook till raw smell goes off. now add Turmeric powder ,Red chillipowder , Coriander powder , cashew nut paste and 1/2cup water.. cook till u see oil separating on it .

3. Now add poppy seeds paste  and chicken pieces and add 11/2cup water ,salt and keep a tightly closed lid... i use pressure cooker for 3whistles...

4. Serve with Biriyani OR Fried Rice
Note : for vegetarian dont add chicken ... same procedure.... serve with veg  fried rice or veg biriyani

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Chiken Biriyani

Saturday, June 26, 2010









Ingredients:

Chicken with bones – 2 lbs, cut
Basmati Rice : 2 cups
Water – 6cups
Clarified Butter (Ghee) : 2 tbsp
Bay Leaves : 2
Mint Leaves(opt) : 1 handfuls
Cilantro : 1/4 cup (chopped)
Ginger & Garlic paste : 2 tbps
Onions - 1(medium)
Green Chili : 4no
Saffron (opt)  : 1/4 tsp
Fried Onions : 1/4 cup

For Gravy  Preparation: 


Oil : 2 tbsp
Cinnamon Stick : 3″pc
Black Cardamom(optional) : 2
Green Cardamoms : 3
Cloves : 8
Pepper powder : 1/2tbsp
Cashews paste : 1tbsp
Salt : to taste
Cumin Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : pinch
Red Chili Powder : to taste


Procedure :

1. Wash and soak the Rice for a minimum 1/2 hour. In a separate pan, boil. 6 cups of water. Once boiling, add cloves(2),cinnamon sticks(1), candamom(1)Bay Leaves,Salt and Oil (1tsp).
2. Add the washed Rice to boiling water. Once the Water starts boiling again, time and cook for6-7 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.
3. Heat  Oil and the Clarified Butter in a pan. Once hot, add the balance of whole spices – Cinnamon Stick, Star anise, Bay Leaf, Black & Green Cardamom & Cloves and fry in a low flame for couple of minutes
4.Add mint leaves and coriandar leaves cook in low flame.Add sliced onions and cook for a min ,add  Ginger & Garlic paste and fry carefully in a low flame until the raw smell goes off..Add  green chiliies fry for another minute. Keep stirring.
5.Add  washed  Chicken. Mix well. now add cashewnut paste ,pepper powder,Cumin powder, jeera powder and salt.
14.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
15.Pre-heat oven to 375 degrees Fahrenheit .
16.Coat an oven-proof dish with a little oil.
17.Start by layering the Chicken at the bottom of the dish along with a few pieces of fried onions (saving the gravy for top layer).
18.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
19.Layer the balance of the fried onions and all the gravy on the rice layer.
20.Next spread the balance of the Rice.
21.Drizzle a little bit of ghee(1/2tsp),milk(3 tsp).
22.Cover with an air-tight lid or a foil and bake for 1 hour
23.Once out of the oven, take a ladle and mix it gently but well.
24.Serve hot with gravy or raita

TIPS :
1. If u dont have oven , cook in rice cooker
a. follow 8 - 18 steps ,add in the rice(uncooked) and curry to rice cooker
b. count chicken gravy as a measurement of rice water and add the remaining water
2. Chicken with bones works best


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Chole Masala

Friday, June 25, 2010



Ingredients:

Chick Peas : 11/2 cup
Onion  : 1large(finely chopped)

Green Chillies : 2
Red Chilli Pwder : 1 tbsp
Tomatos : 2no
Ginger Garlic Paste : 1 tbsp
Coriander Powder : 1 tbsp
Cumin Seeds : 1 tsp
Tea tag : 1
Cinnamon Stick : 1/2 inch
Cloves : 4
Elachi : 2
Oil : 3 tbsp
Salt : To taste



Procedure:

1.Take a cooker filled with water and add the soaked chickpeas( saok it for overnight),add salt and tea bag and wait for 3 whistles and turn off heat.
2.Heat oil in a  pan, add cumin seeds and let them splatter,now add whole spices and fry  for a min.Now add the finely chopped onions,fry till it turns to light golden color ,add salt, ginger garlic paste and till it leaves it raw smell.
4.Now add green chilli , coriander powder,chilli powder and mix well,now add chopped tomatos and cook till  soft.add half cup of water and cook on medium flame for 5 mins.
5.Add the chick peas,mix well and let them cook for 10mins in a medium flame.
6.Finally add chopped coriander leaves and serve  hot with Pulka

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Cauliflower Pickle

Tuesday, June 22, 2010











INGREDIENTS :

Cauliflower pieces : 2 1/2 handful
Red chilipowder : 1/4cup
Salt : 1/4cup
Lemon juice : 1/4cup
Ginger & Garlic paste : 3tbsp
Turmeric : 1tsp
Fenugreek and cumin powder : 1tbsp
Oil : 1/2cup

PROCEDURE :





1.Cut and wash the Cauliflower pieces and dry them(if possible use  cloth/papertowel)

2.Take above all ingredients into a bowl and mix well, now add the Cauliflower pieces and mix with a spoon/spatulla dont use ur hand. and store it in air tight container
3. Serve after 3hrs  with rice or tiffins

Note : Roast the fenugreek and cumin seeds separately and grind together
          2. Keep this pickle outside for 2days. next store it in Refrigerator and use.


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Mysore Bonda

Monday, June 21, 2010



MysoreBonda




Ingredients:

Maida -1 cup
Rice flour - 3tbsp
Baking soda - A pinchButtermilk ( to make the batter)
Green chilies - 2 (finely chopped)
Curry leaves(opt) - 3no
Onion -1 very small ...finely chopped(opt)
Cumin seeds - 1tbsp
Ginger - 1/inch minced
Salt to taste
Oil - for deep fry

Mysore Bonda


Procedure :

1. Mix all the above ingredients using buttermilk to a bajji dough consistency. keep aside for 3hrs . 
2. Heat some oil in a frying pan.
3. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown in a medium heat. Serve hot with coconut chutney or Ginger chutney. 

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Gongura Royyalu

Friday, June 18, 2010




Ingredients :

Gongura Leaves : 1/2bunch
Shrimp/Royyalu : 1 cup
Ginger,garlic paste : 1/2tsp
Green chilis : 3no
Garlic crushed : 4no
Cumin seeds : 1tsp
Red chilis : 2
Curry Leaves : 3no
Salt : to taste




Procedure :




1. 1. Heat oil in a pan. Add shrimp (washed) to the oil.add little water.Add turmeric powder (to get rid off smell). Add 1/2 tsp ginger garlic paste. Cook shrimp in a medium flame.

Note: You will observe lot off water coming out of shrimp. Use this water to cook shrimp while it evaporates.
2. Wash and pluck the leaves from branches, heat the pan add gongura leaves and green chiils, add little water. cook till leaves becomes soft and turns like a paste. turn off the heat
3. let it cool, now grind it.. to make a smooth paste.
4. Finally heat a oil in pan, once hot add cumin seeds let it splatter ,add crushed garlic and red chilis,curry leaves,  now Add the paste and little water and boiled shrimp. cook for 5 mins . turn off the heat

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RAS MALAI - Cooking Challenge May10'

Tuesday, June 15, 2010

i'am sending this post to Srivalli  indian cooking challenge 


Ingredients:


Whole Milk – 8cups (4cups  for paneer and 4cups  for rabri)
Sugar – 1cup(syrup) +4tbsp(for rabri)
Whey water/Lemon Juice/venigar/  – 4 Tbsp
Water – 5 cups 
Saffron – pinch(opt)
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp(chopped)
Procedure :

1. Boil 4 cups milk in a  pan, once milk is boiled , slowly add lemon juice. wait for 2-3min stir continously. once the milk curdles you see paneer floating on top.  strain the paneer in a cheese cloth. 
2. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid. 
3. In a Non stick pan boil remaining 4 cups milk (for making rabri ) . boil till it  reduced to half the quantity ,once boiled  keep the flame low and keep cooking while stirring occasionally.




4.  Remove the paneer from the cheese cloth and knead the paneer by hand to make it smooth dough(chapati/roti dough). Divide the paneer into 12 equal portions. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.




5. In the pressure cooker with water, dissolve 1 cup sugar and boil them till bubbles are seen  take 1cup water from  it separately in a bowl .then add the flattened paneer.cook for 10 min till paneer floats . switch off the heat
6. Remove the cooked paneer with a spoon into a bowl(sugar syrup) and allow it to cool.



7. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, saffron,cardamom powder and nuts. Switch off the stove and keep milk aside.
8. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
9. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

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Black Forest pastry

Monday, June 14, 2010

I prepared this cake on  my husband B'day...i t really came out good.. and this z my 1st blackforest cake too



INGREDIENTS :

All purpose flour : 1/2cup
Cocoa powder  : 1/2cup
Sugar (powder) : 1cup , 
Eggs : 4
Butter : 2tbsp(opt)
Baking powder : 1/2tsp
Vanilla Essence  : 1tsp



For Icing & toppings
Chocolate curls 
Cherries : 1cup
Water : 1cup
Sugar  : 1cup
Rum Extract or vanilla essence : 1tsp(opt)
Heavy Whipped Cream : req for decoration



PROCEDURE :


       


1.Pre-heat the oven to 375 degrees F (200 degrees C ). 
2.Sieve the flours and the baking powder together 

3.Separate eggyolk and whites ,Using an electric blender or hand whisk beat the egg whites to form soft peaks.Gradually add sugar and beat till thick.



4. in separate bowl beat the egg yolks add powdered sugar beat well, add vanilla essence ,lastly add melted butter beat till well blended.

5. Now add eggs yolks mixture to egg whites stir with rubber spatulla dont over mix

6.Using a rubber spatula, gently fold in the sieved flour. Do not stir or over-mix.

7.Bake for about 20-25mins till firm.Once done remove the cake from the tin and cool completely.Slice the cake into two to ur desired shape and cut the cake horizontally into 2 or more layers                        














For the filling and icing :

1. Take cup of water add1/2 cup sugar to sweeten. Add a few drops of rum extract.
2. Use Store Bought heavy Whipped cream. or use homemade whipped cream. 

To assemble the cake :.






1.Place one sponge on the plate upside down  and sprinkle sugar syrup  and spread the whipped cream and cherries over it in a layer and cover with second sponge , upside down and sprinkle the sugar syrup  and cover with a layer of fresh cream  and cherries over it repeat the step for all layers. place last layer spread the whipped cream 

2.The cake should be moist but still firm.Cover the top and sides with a thick layer of whipped cream. Decorate with  icing , cherries and chocolate curls .


3.Refrigerate for 2-3 hrs so it sets well.

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Strawberry Pastry

Friday, June 4, 2010


                        


INGREDIENTS :

All purpose flour : 1cup
Sugar (powder) : 1cup , 3tbsp
Eggs : 4
Butter : 2tbsp
Baking powder : 1/2tsp
Vanilla Essence  : 1tsp
Strawberry Essence : 1/2 tsp
Straw berries  : 5
Heavy Whipped Cream : req for decoration





PROCEDURE :




                          



1.Pre-heat the oven to 375 degrees F (200 degrees C ). 
2.Sieve the flour and the baking powder together 

3.Separate eggyolk and whites ,Using an electric blender or hand whisk beat the egg whites to form soft peaks.Gradually add sugar and beat till thick.

4. in separate bowl beat the egg yolks add powdered sugar beat well, add vanilla essence ,lastly add melted butter beat till well blended.

5. Now add eggs yolks mixture to egg whites stir with rubber spatulla dont over mix

6.Using a rubber spatula, gently fold in the sieved flour. Do not stir or over-mix.

7.Bake for about 20-25mins till firm.Once done remove the cake from the tin and cool completely.Slice the cake into two to ur desired shape



For the filling and icing :

1. Take cup of water add sugar to sweeten. Add a few drops of Strawberry essence.
2. Use Store Bought heavy Whipped cream. or use homemade whipped cream. 

To assemble the cake :.



1.Place one sponge on the plate upside down  and sprinkle sugar syrup  and spread the whipped cream and strawberry pieces over it in a layer and cover with second sponge , upside down and sprinkle the sugar syrup  and cover with a layer of fresh cream slice of cake sprinkle the sugar syrup . 

2.The cake should be moist but still firm.Cover the top and sides with a thick layer of whipped cream. Decorate with strawberry pieces and whipped cream.

3.Refrigerate for 2-3 hrs so it sets well.

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Potato Wedges



INGREDIENTS :

 Potatoes unpeeled : 4large
Olive Oil : 4tbsp
Salt : to taste
Freshly Ground black pepper :  3/4tbsp
Minced Garlic : 1/2tsp
Minced Fresh Rosemary leaves : 1tsp
or simply use Italian herbs


PROCEDURE :



1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6  long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.



3. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.



This recipe  for Baked Potato Wedges serves/makes 6

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